Spice-Zone.com - Recipes

SPICY TEA CAKE

Savoury rather than sweet, this cake is great if served as desert along with a glass of sherry or port in wintertime.

Ingredients:

2 cups (500 ml) Cake flour

4 teaspoons (20 ml) baking powder

2 ml salt

1 ml NUTMEG (GROUND)

75 ml (60 g) white sugar

½ cup (125 ml) strong Rooibos tea

½ cup (125 ml) milk

45 g (50 ml) butter/margarine - melted

Topping:

50 ml brown sugar

50 ml fine dried coconut

2½ (37.5 ml) tablespoons cake flour

1 teaspoon (5 ml) NUTMEG (GROUND)

1 ml salt

45 g (50 ml) butter/margarine - melted

Method:

Preheat oven: 200^oC. Prepare a round cake tin (200 mm diameter) with cooking spray.
Sift together cake flour, baking powder, salt, nutmeg and sugar.
Combine rooibos, milk and melted butter/margarine and add to dry ingredients. Mix well (the mixture will be sticky) and turn into cake tin.
Combine all ingredients for topping and mix well. Spread over the unbaked cake using a spatula.
Bake in center of oven for 30 minutes. Serve warm or cold, plain or with whipped cream.

Tips:

For a sweeter cake, increase white sugar.
Serve warm with custard as a delicious dessert.