The Simple Things - 04.2020

TRADITIONS

CAKE

IN THE

HOUSE

Pair cuppas with your cakes as we round up the

brews that go best with these afternoon delights

»

Recipes: LIZ FRANKLIN Photography: ISOBEL WIELD

ORANGE AND

ROSEMARY CAKE

WITH AFRICAN

HONEYBUSH TEA

Honeybush, a South African herbal

tea, is a cousin of rooibos, although

slightly sweeter. Sweetening the tea

with honey adds a further depth

of flavour, and eating a slice of this

lovely orange and rosemary cake

with it makes it even better.

Serves 8-

320g plain flour

2 tsp baking powder

150g caster sugar

3 eggs

200ml whole milk

For one pot of tea

Use 3-4 tsp of South African

honeybush tea and brew for

5-6 mins.

120g butter, melted and cooled

Grated zest of 2 oranges and

juice of 1

1 tbsp finely chopped fresh

rosemary

4 tbsp marmalade

1 Preheat the oven to 180C/

160C Fan/Gas 4.

2 Sieve the flour and baking powder

into a large mixing bowl, then stir in

the sugar.

3 In a separate bowl, whisk together

the eggs and milk along with the

cooled, melted butter.

4 Stir the wet ingredients lightly,

but thoroughly into the flour mixture

before stirring in the orange zest and

juice, taking care not to over mix. Fold

in the chopped rosemary needles

then spoon the mixture into a lined,

loose-bottomed 20cm cake tin.

5 Bake for 50-55 mins until the cake

has risen and is golden brown, and

a skewer inserted into the centre

comes out clean.

6 Leave the cake to cool in the tin

for around 20 mins, then turn out

onto a wire rack and allow it to

cool completely.

7 Push the marmalade through

a fine sieve and heat it gently in a

small saucepan. Finish by brushing

the mixture evenly over the cake.

TRADITIONS

CAKE

IN THE

HOUSE

Pair cuppas with your cakes as we round up the

brews that go best with these afternoon delights

»

Recipes: LIZ FRANKLIN Photography: ISOBEL WIELD

ORANGE AND

ROSEMARY CAKE

WITH AFRICAN

HONEYBUSH TEA

Honeybush, a South African herbal

tea, is a cousin of rooibos, although

slightly sweeter. Sweetening the tea

with honey adds a further depth

of flavour, and eating a slice of this

lovely orange and rosemary cake

with it makes it even better.

Serves 8-

320g plain flour

2 tsp baking powder

150g caster sugar

3 eggs

200ml whole milk

For one pot of tea

Use 3-4 tsp of South African

honeybush tea and brew for

5-6 mins.

120g butter, melted and cooled

Grated zest of 2 oranges and

juice of 1

1 tbsp finely chopped fresh

rosemary

4 tbsp marmalade

1 Preheat the oven to 180C/

160C Fan/Gas 4.

2 Sieve the flour and baking powder

into a large mixing bowl, then stir in

the sugar.

3 In a separate bowl, whisk together

the eggs and milk along with the

cooled, melted butter.

4 Stir the wet ingredients lightly,

but thoroughly into the flour mixture

before stirring in the orange zest and

juice, taking care not to over mix. Fold

in the chopped rosemary needles

then spoon the mixture into a lined,

loose-bottomed 20cm cake tin.

5 Bake for 50-55 mins until the cake

has risen and is golden brown, and

a skewer inserted into the centre

comes out clean.

6 Leave the cake to cool in the tin

for around 20 mins, then turn out

onto a wire rack and allow it to

cool completely.

7 Push the marmalade through

a fine sieve and heat it gently in a

small saucepan. Finish by brushing

the mixture evenly over the cake.