I am a big fan of rooibos (red bush) tea and today I am sharing a simple Rooibos (Red Bush) Cranberry Tea Cake recipe. In the past I’ve made popsicles using rooibos and put it in marinade (see my Rooibos Chicken with Autumn Apple) but this is the first time I’ve made a cake with this interesting ingredient. Rooibos (red bush) tea has a very unique flavour, sweet and mildly fruity (although I couldn’t really say which fruit it reminded me of). If you are not too familiar with rooibos I wrote a post about it some time ago so take a look < HERE >.
I used Rooibos in this recipe not only because I love its taste but also because it’s a super healthy ingredient. I used 4 rooibos tea bags in this cake recipe so it’s really packed with goodness (rooibos doesn’t get too strong in the same way that black or green teas do, so although 4 tea bags may seem excessive, this cake has a very mild rooibos flavour).
If you don’t want to use cranberries you can use sultanas or currants instead. I chose cranberries for their bold sour flavour as well as their beautiful red colour – I thought it was the perfect fit with my red coloured tea.
When it comes to baking I always have a dilemma whether to use butter or oil. Most often than not I opt for oil, as I did in this recipe. I think using oil produces a lighter cake plus the egg will never curdle! The mixture of oil, sugar and egg is always silky smooth, and my instinct tells me this is the way it should be. Plus vegetable oil (I used cold pressed rapeseed) is healthier than butter.
I hope you enjoy this healthy and deliciously moist Rooibos (Red Bush) Cranberry Tea Cake🙂
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 260 g self-raising flour (plus a little more for coating the tin)
- 275 ml (1 cup) rooibos tea (made using 4 tea bags), hot (see Instructions)
- 160 g (1 cup) cranberries, sweetened
- Juice of 1 orange
- 100 ml rapeseed oil (plus 1 teaspoon for greasing the tin)
- 1 egg
- 80 g light brown sugar
- 1/2 teaspoon each baking powder and bicarbonate of soda
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Combine the hot tea (infuse for 5 minutes, then discard the tea bags) with the cranberries and orange juice, stir, cover and leave to stand for 4 hours, stirring half way through.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a medium size non-stick loaf tin with 1 teaspoon of oil (spread it around evenly using a small piece of paper towel), sprinkle a little flour, shake the tin to ensure the bottom and sides are evenly coated, discard excess flour and set aside.
- Combine the flour with the baking powder, soda and lemon zest, stir thoroughly (with a fork) and set aside.
- In a large bowl beat the sugar, oil, egg and lemon extract for 2 minutes until smooth and a bit lighter in colour. Pour in the tea mixture and the flour mixture all at once and stir only until the flour is no longer visible (it is crucial not to overstir).
- Pour the batter into the tin, smooth out the surface with a back of a spoon and bake for 1 hour.
- Remove from the oven, wait 15 minutes, then carefully run a spatula around the sides of the cake to ensure it's not sticking to the tin. Place a plate over the cake and turn over the tin. Remove the tin. Place another plate on top of the cake and turn over again. Remove the plate that's now on top. Enjoy!
Preparation time does not include the time needed to for soaking the cranberries.