Makes 1 cake
80ml boiling water
60ml rooibos orange blossom tea, plus dry leaves for decoration
180g castor sugar
10ml grated orange rind
3 extra-large eggs, beaten
120g cake flour
120g self-raising flour
Orange glacé icing
250ml icing sugar
15ml orange juice
Hot rooibos orange blossom tea
Preheat the oven to 180°C.
Combine the boiling water and tea and allow to stand to infuse and cool.
Cream the butter and add the sugar and orange rind. Beat until light and fluffy. Gradually add the well-beaten eggs.
Sift together the flours and salt and fold into the butter mixture, alternating with the strained tea until well blended.
Pour into a greased Le Creuset loaf tin and bake for 40 – 45 minutes, or until a skewer inserted into the centre comes out clean.
To make the glacé icing, sift the icing sugar into a bowl and add the orange juice and sufficient hot left-over tea to form a mixture that will run smoothly when dropped from a spoon. If the icing is too thin, add more icing sugar to correct the consistency.
Ice the top of the cake and decorate with a sprinkling of dry tea.
Michael’s Wine Recommendation – click here
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