Monday, March 25, 2013

A Little Monday Indulgence

So I've been trying to ensure that the recipes I share are for the most part, nutritionally sounds and health conscious, however sometimes we all just need a little indulgence.  Today, I wanted to share with you all, a recipe I learned while I was in South Africa about six years ago.  It's for a Rooibos Butter Teacake and they are absolutely divine little morsels that pair exceptionally with a hot cup of tea or coffee.  Everything in moderation...

Rooibos Butter Teacakes

1/4 cup finely ground loose rooibos tea leaves
1 1/4 cups of hot water
2 1/2 cups of cake flour, sifted
1 1/4 demerara sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup honey
1 stick butter, melted
1/2 cup buttermilk
2 whole eggs plus 1 yolk

- Preheat oven to 350 degrees
- Spray molds or muffin tins with nonstick cooking spray
- Combine rooibos tea and hot water in a large bowl and allow to steep for 5-8 minutes
- Whisk together four, sugar, baking soda and salt
- Strain the rooibos though a fine mesh sieve, there will still be bits of tea leaves in the liquid
- Add honey, melted butter and eggs to the rooibos mixture and beat on high for 2 minutes
- Add half of the dry ingredients mixture and half of the butter milk and continue beating for an additional minute
- Repeat with the remaining dry ingredients and buttermilk
- Once all ingredients are well incorporated and the mixture has been aerated, pour into your molds
- Fill each mold or tin 2/3 full
- Bake for 18-25 minutes or until a toothpick can be inserted into the center and removed cleanly
- Allow to cool at room temperature before removing from the molds

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