Ingredients

• ¼ cup finely ground Red Vanilla Raspberry Rooibos Tisane
• 1¼ cups hot water
• 2½ cups sifted cake flour
• 1¼ cups brown sugar
• 2 tsp baking soda
• ½ tsp salt
• ½ cup honey
• 120g butter, melted
• 2 eggs
• 1 egg yolk
• ½ cup buttermilk (or milk + 1 Tbsp white vinegar, left 10 mins)

Method

1. Place the rooibos in a large bowl and cover with hot water. Stir well and steep for 5 minutes.
2. In a separate bowl, whisk together flour, brown sugar, baking soda and salt.
3. To the steeped rooibos, add honey, melted butter, eggs and egg yolk. Beat on high speed for 2–3 minutes.
4. Beat in half the flour mixture, then half the buttermilk. Repeat with the remainder. Beat for 2 more minutes to aerate.
5. Pour into a greased and floured 22cm cake pan. Bake at 180°C for 25–30 minutes, or until the top springs back when pressed.
6. Cool for 15 minutes in the pan before turning out. Serve with whipped cream.