I am ending off the tea party with a vivacious ruby red orange cake, infused with Five Roses ruby orange tea. This cake will pair well with any cup of tea, any time of the day.
I don’t know what it is about freshly baked cake that makes me so excited. It must be the gorgeous aromas released from the cake that fill the whole house up and if you can wait long enough until the cake has completely cooled, having a slice of freshly baked cake can make any one excited (well I believe so). Thus, I saw it appropriate that I prepare a delicious cake. Plus I wanted to show that you can still have your cake and eat it, even if you are eating healthy.
This stunning ruby orange cake is moist, delicious and fruity. With a wonderful delicate taste and fragrances of orange. Trust me it will please any crowd you serve it to.
This cake recipe is quick to prepare, no fuss of frosting to be made and is also healthy. The lovely thing about this cake recipe (besides it being healthy) is that you can change it up every time you make it. You add in raisins, cinnamon powder, chocolate chips or nuts. Whatever your heart desires.
I must say that the Five Roses ruby orange tea adds such an amazing flavour to the cake. I honestly don’t think this cake would be the same without the five Roses tea, if you have not tried this flavour of the infusion teas and you love citrus flavours than it is a definite must try.
Ruby orange cake
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Makes: 1 cake
¼ cup/ 60ml boiling water
2 Five Roses ruby orange tea bags
1 cup/ 250ml whole wheat flour (sifted)
1½ t/ 7.5ml baking powder
Pinch of salt
½ cup/ 125ml coconut oil (melted)
½ cup/ 125ml coconut sugar or brown sugar
1t/ 5ml vanilla essence
¼ cup/ 60ml milk
1t/ 5ml orange zest
1t/ 5ml red food colouring
Juice of ½ orange
1. Preheat the oven to 180°C. Grease a small cake tin and set aside.
2.Infuse tea into boiling water and set aside. Allow tea to completely cool.
3. In a large mixing bowl combine flour, baking powder and salt. Mix together and set aside.
4. In a separate bowl whisk the rest of the ingredients including the cooled tea, except the orange juice. Mix the wet ingredients with the dry, be careful not to over mix.
5. Pour into prepared pan and bake for 25-30 minutes until golden brown and toothpick inserted in the centre of the cake comes out clean.
6.Immediately once the cake comes out of the oven pour over orange juice. Let the cake set for 10 minutes before unmolding.
7.Allow the cake to completely cool before dusting with icing sugar or coconut flour.
Best enjoyed with…
A cup of Five Roses Ceylon tea.