Cooking with Rooibos: Rooibos Red Velvet Mini Bundt Cakes

Soft, velvety red velvet mini bundt cakes infused with rooibos for added richness. A delightful twist on a classic bake, bringing warmth and a gentle rooibos flavour to every bite.

Makes approximately 24
Bake time: 20 minutes

Excerpt…

Ingredients

FOR THE CAKES:
- 100 g ground almonds
- 500 ml (2 c) cake flour
- 250-375 ml (1-1½ c) brown sugar
- 60 ml (¼ c) cacao
- 20 ml (4 t) baking powder
- 5 ml (1 t) salt
- 4 eggs
- 80 ml (⅓ c) plain yoghurt
- 125 ml (½ c) Canola oil
- 400 ml (1 cooking teabag) Carmién Lekker & Goed Pure Rooibos Cooking Teabag
- 1 bottle (40 ml) pink food colouring

FOR THE ICING:

230 g creamed cottage cheese
About 15–30 ml (1-2 Tbsp) fresh lemon juice
Enough icing sugar to make a stiff but runny icing

TO FINISH:

Edible flowers
Pistachio nuts, ground

Method

Preheat the oven to 180°C. Spray the hollows of 2 mini Bundt-pans with cooking spray.

For the cake:

Mix the dry ingredients together in a mixing bowl.
Brew 400ml of stock using 1 Carmién Lekker & Goed Pure Rooibos Cooking Teabag.
In a separate mixing bowl, beat the rest of the wet ingredients together, then mix with dry ingredients.

Mix the prepared tea and food colouring together. Add just enough of the tea mixture to make a smooth, slightly runny batter.
Pour into the hollows and bake for about 20 minutes, or until a testing skewer comes out clean.

For the Icing:

Mix all the ingredients to make a smooth, runny mixture.

To Finish:

With a spoon, drizzle some icing over each mini cake and sprinkle ground pistachios on top.
Finish with edible flowers.

Ready to Get Cooking?

Lekker & Goed Pure Rooibos Combo Pack (20 x 8g Cooking Teabags)

Clean, natural rooibos flavour for everyday cooking

R99.00

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