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.


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

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


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.