Spring is in the air

There is no better way of welcoming spring than with a red velvet cake decorated with vibrant wild flowers. To complement the cake, enjoy a flavorsome cup of flower rooibos tea with it. For my special flower cake, I choose the Floral Berry from the Carmién Tea pyramid tea range.

RED VELVET BERRY TEA CAKE

The cake with its beautiful red velvet colour and hint of berries is mixed in a jiffy. To make it more special, I bake the cake in a Bundt cake tin.

Makes 1 large cake

Preparation: 20 min

Baking time: 25 min

CAKE

625 ml (2½ c) cake flour

250 ml (1c) sugar

30 ml (2 T) cacao

10 ml (2 t) baking powder

2,5 ml (¼ t) salt

2 eggs

115 ml oil

250 ml (1 c) Carmién Tea Floral Berry Rooibos (4 bags) mixed with 1 bottle (40 ml) red food colouring

5 ml (1 t) vanilla essence

ICING

230 g creamed cottage cheese

About 30 ml (2 T) icing sugar

Wild flowers for decorating

Preheat the oven to 180°C. Spray a silicone Bundt pan with spray ‘n cook.

1 Mix all the dry ingredients.

2 Beat the eggs and then add the rest of the wet ingredients. Beat well.

3 Add to the dry ingredients and mix till a smooth batter is formed. Do not overmix.

3 Pour into the prepared tin and bake for about 40 minutes or until a testing skewer comes out clean from the cake. Let cool in the tin, then turn out onto a cake stand.

4 ICING Mix the cottage cheese with icing sugar to your taste.

5 Spoon over the cake and let drizzle down the sides. Decorate with flowers and serve with Floral Berry rooibos tea from the Carmién Tea pyramid range.