Sponsored by Tea4Kidz
Laager Tea4Kidz believes that even superheroes need a little help from time to time that is why they have launched Tea4Kidz peach and apricot flavour with added Vitamin C. The perfect way to add some vitamins to your kids’ diet. I decided to get creative and found an amazingly yummy Rooibos infused cake recipe that I baked as part of a mini styled shoot to launch the range.
Laager Tea4Kidz has a whole range of other flavors as well – great for healthy lunches as an alternative to sugary drinks. Tea4Kidz is naturally caffeine and sugar-free – so, you can feel good about giving it to your little ones any time – even at night time!
Rooibos infused cake recipe
Makes 2 small cake layers, approximately 15cm in diameter
I found the original recipe on mykitchen.co.za, but made a few slight changes.
Ingredients
Method
Preheat oven to 180°C and grease two 15 cm round cake tins (I prefer to also add baking paper).
Place the butter, milk and tea bags in a pot. Bring to a simmer and cook for 5–7 minutes, depending on the preferred strength of the tea. Remove from the heat and allow to cool slightly, then remove the tea bags, squeezing out all of the flavour.
Beat the sugar, eggs and vanilla essence together until light and fluffy. Sift together the flour, baking powder and salt.
Add the dry ingredients and the cooled tea mixture alternately to the sugar mixture.
Pour the cake mixture into the baking tins and bake for 20–25 minutes, until a skewer comes out clean. (If you add the whole mixture to one pan it could take up to 40 minutes to bake)
Remove from the oven and allow to cool. Make sure that the cake is cooled completely before following the icing instructions.
Steep a tea bag in 1 tbsp boiling water for 5 minutes, then remove it.
Beat the butter, sugar and tbsp of tea made above together. If the mixture is still too stiff you can add a very tiny amount of milk.
Spread some apricot jam between the two cake layers to put them together. Use the icing to ice the rest of the cake.
Ingredients
Directions
Preheat oven to 180°C and grease two 15 cm round cake tins (I prefer to also add baking paper).
Place the butter, milk and tea bags in a pot. Bring to a simmer and cook for 5–7 minutes, depending on the preferred strength of the tea. Remove from the heat and allow to cool slightly, then remove the tea bags, squeezing out all of the flavour.
Beat the sugar, eggs and vanilla essence together until light and fluffy. Sift together the flour, baking powder and salt.
Add the dry ingredients and the cooled tea mixture alternately to the sugar mixture.
Pour the cake mixture into the baking tins and bake for 20–25 minutes, until a skewer comes out clean. (If you add the whole mixture to one pan it could take up to 40 minutes to bake)
Remove from the oven and allow to cool. Make sure that the cake is cooled completely before following the icing instructions.
Steep a tea bag in 1 tbsp boiling water for 5 minutes, then remove it.
Beat the butter, sugar and tbsp of tea made above together. If the mixture is still too stiff you can add a very tiny amount of milk.
Spread some apricot jam between the two cake layers to put them together. Use the icing to ice the rest of the cake.
Notes
To decorate the cake I used the sweet apricots and with a skewer made a small hole to the top to add some plastic leaves. This really makes them look like the real deal.
How would you serve this new Tea4Kidz variant?
For more information on Laager Rooibos #Tea4Kidz visit @LaagerRooibos or @Tea4Kidz.
Thank you to Melanie Wessels Photography for the stunning images.
Disclaimer: This is a sponsored post according to my disclaimers and disclosures.
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