Rooibos tea and yogurt cake

Makes 1 medium cake of 20 cm with 3 layers.

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• 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)

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Cream

• 400g ricotta
• 400g mascarpone
• 60 ml (¼ cup) icing sugar
• zest of 1 orange

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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.