If you don’t want to use cranberries you can use sultanas or currants instead. I chose cranberries for their bold sour flavour as well as their beautiful red colour – I thought it was the perfect fit with my red coloured tea.
Rooibos (Red Bush) Cranberry Tea Cake
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 260 g self-raising flour (plus a little more for coating the tin)
- 275 ml (1 cup) rooibos tea (made using 4 tea bags), hot (see Instructions)
- 160 g (1 cup) cranberries, sweetened
- Juice of 1 orange
- 100 ml rapeseed oil (plus 1 teaspoon for greasing the tin)
- 1 egg
- 80 g light brown sugar
- 1/2 teaspoon each baking powder and bicarbonate of soda
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Combine the hot tea (infuse for 5 minutes, then discard the tea bags) with the cranberries and orange juice, stir, cover and leave to stand for 4 hours, stirring half way through.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a medium size non-stick loaf tin with 1 teaspoon of oil (spread it around evenly using a small piece of paper towel), sprinkle a little flour, shake the tin to ensure the bottom and sides are evenly coated, discard excess flour and set aside.
- Combine the flour with the baking powder, soda and lemon zest, stir thoroughly (with a fork) and set aside.
- In a large bowl beat the sugar, oil, egg and lemon extract for 2 minutes until smooth and a bit lighter in colour. Pour in the tea mixture and the flour mixture all at once and stir only until the flour is no longer visible (it is crucial not to overstir).
- Pour the batter into the tin, smooth out the surface with a back of a spoon and bake for 1 hour.
- Remove from the oven, wait 15 minutes, then carefully run a spatula around the sides of the cake to ensure it’s not sticking to the tin. Place a plate over the cake and turn over the tin. Remove the tin. Place another plate on top of the cake and turn over again. Remove the plate that’s now on top. Enjoy!