I have been a lover of tea since I can remember. Black Ceylon, English Breakfast, Chai, Chamomile, Hibiscus, Red Clover, White Jasmine, Sencha Green...the list goes on forever. As I got older, I realized the reason for my aversion to coffee is directly related to my unfortunate reaction to black, green, and white teas - tannic acid. It kills me. Instant migraine.
Luckily, my favorite "tea" has always been Rooibos, or red tea. It is not a true tea but from the leaves of a plant that grows in South Africa. It has a naturally sweet flavor that blends well with honey and vanilla flavors. I love it hot or cold. The scent of it instantly calms me and transports me to a place where all I need is a comfy chair, a book, and a cup of red tea. Heavenly!
This morning while having my daily cup, I thought, "How can I get this amazing flavor in other things?" Just then, the recipe for my Rooibos Tea Cakes was born. A light cake infused with the sweet notes of rooibos and honey. How can it miss?!
To make these luscious cakes, we start by emptying teabags into a glass and steeping in boiling water.
Add eggs, one at a time.
While the eggs are mixing in, add milk to tea.
Add tea/milk to batter. (Note: Do not be alarmed. It will resemble vomit.)
Add flour and baking powder. Mix until all ingredients are incorporated. Fill tins half way and bake.
Voila! Perfect, soft, moist, tea infused cakes!
You know you want to try one...
You might notice these are not "regulation" sized cakes. I used the Drömmar baking pan and cups from IKEA. I love the size of the cakes - 2 bites and very little icing is needed.
These little bites are incredible on their own. If you wish to ice them, may I suggest a honey-vanilla bean butter cream or cream cheese mixed with honey until spreadable.
(Sorry for not posting the full recipe....You'll have to wait for the cookbook!)
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