Makes 1 medium cake of 20 cm with 3 layers.
- 300g butter
- 300 ml rooibos
- 356g self-raising flour
- 420g caster sugar
- pinch salt
- 1 ml (¼ t) allspice
- 1 sprig rosemary, chopped
- 3 eggs, beaten
- 150 g homemade yogurt (* see below)
Cream
- 400g ricotta
- 400g mascarpone
- 60 ml (¼ cup) icing sugar
- zest of 1 orange
Decorations
The decorations are optional, but it makes the cake extra special
- 1 fresh honeycomb
- 60 ml (¼ cup) honey
- 1 orange, sliced
- 45ml butter
1 Heat the oven to 170 ° C. Line 3 x 20 cm springform cake pans with parchment paper and spread with butter.
2 Melt the butter in preheated rooibos tea and set aside.
3 Sift the flour, sugar, salt, allspice and rosemary together.
4 Beat the butter and rooibos mixture with an electric mixer or beater into the flour mixture.
5 Add the eggs, one at a time while constantly whisking. Add the yogurt and whisk together until well blended.
6 Divide the cake batter between cake pans.
7 Bake for 30 – 35 min or until a skewer comes out clean.
Cream
1 Mix the ricotta cheese, mascarpone, icing sugar and orange peel lightly – do not mix too much.
2 Spread the icing over each cake layer. Stack the cake layers on a cake stand or serving plate and finish with a layer of ricotta-icing.
3 Caramelise the orange rings on both sides in the melted butter. Allow to cool.
4 Decorate the cake with orange slices and fresh honey and pour honey over.
* Make your own yogurt
Makes about 1 litre
1 Heat 2 litres (8 c) full cream milk in a large saucepan over medium heat. Let the milk gently simmer until a skin forms.
2 Remove from the heat and allow to cool until you can put your finger in the milk without burning.
3 Mix 250 ml of warm milk and 125 ml (½ cup) full cream yogurt in a bowl.
4 Pour the milk and yogurt mixture back into the saucepan. Stir once.
5 Pour into sterilized jars or in a large jar and seal tightly.
6 Place the jars in a pan of hot water and let the yogurt stand for 18 hours.
7 Remove from the pan and keep in the fridge.
