A Cake of Love for Mom

Spoil Mom with lots of love and a lovely cake you specially baked for her and enjoy it with a delicious cup of tea on Mother’s Day.


Our new Passion Peach rooibos tea from our speciality pyramid range is ideal not only for brewing the perfect cup of rooibos tea with wonderful fruity flavours, but also ideal to make this Mother’s Day cake extra special.



Recipe developed by Carmen Niehaus.


This cake is based on a popular poppy seed coconut cake that I once published in Wenresepte. Nowadays I love baking this cake just with coconut making it a gluten free cake, but one can add self-raising flour if you like. The cake also has far less sugar and fat than the original recipe and includes the goodness of blueberries and rooibos as well. I also bake it in the Airfryer. Delicious, yummy and good for you.


Makes 1 square cake

Preparation time: 20 min

Baking time: 40-45 min



125 ml (½ c) Passion Peach rooibos tea (4 bags)

45 ml (3 T) lemon juice

80 m (⅓ k) castor sugar


4 eggs, separated

125 ml (½ c) castor sugar

180 ml (¾ c) plain full-cream yoghurt

Grated rind of 1 lemon

500 ml (2 c) fine desiccated coconut (or you can replace 250 ml (1 c) with self-raising flour)

2,5 ml (½ t) baking powder (do not add if using self-raising flour)

45 ml (3 T) poppy seeds

250 ml (1 c) blue berries, fresh or frozen (do not defrost before using)


230 g creamed cottage cheese

30 ml (2 T) icing sugar

Granadilla-pulp, blue berries or gooseberries and edible flowers


Preheat the oven to 180°C (not yet if you are going to use the Airfryer). Spray a 20 cm square cake tin with cook & spray. (Line the bottom of the pan with baking paper as well).

1 SYRUP Boil the tea, lemon juice and sugar for 5 minutes or until syrupy. Cool.

2 CAKE Beat together the egg yolks and castor sugar until light.

3 Stir in the yoghurt and lemon rind. Fold in the coconut (and self-raising flour if using) and poppy seeds. Add the blue berries and fold in.

4 Beat the egg whites until stiff and lightly fold into the batter.

5 Spoon into the prepared caked tin and bake 40-45 minutes or until a testing skewer comes out clean. Leave to cool for a few minutes in the pan, pour over the syrup and let properly cool down.

6 Turns out onto a cake platter.

7 ICING Mix together the creamed cheese and icing until smooth. Spread on top of the cake, spoon over some granadilla pulp and decorate with gooseberries and edible flowers.


How to bake in the Airfryer: Spoon the batter in the prepared tin. Set the Airfryer on bake and  at 180°C. Place the square cake tin inside the drawer of the Airfryer (it fits perfectly). Bake for about 15 minutes, then cover the top of the cake with tin foil as the cake tends to bake quite dark on top. Bake for another 25-30 minutes or until a testing skewer comes out clean from the middle of the cake. Proceed as described.