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
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
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
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.