Apple and rooibos cake

By Hope Malau
07 December 2015

Transform leftover apples into a tasty cake.

Serves 6 Preparation: 10 min Cooking: 50 min

CAKE

  • 420 g flour
  • 5 ml (1 t) bicarbonate of soda
  • 5 ml (1 t) cinnamon
  • 1 ml (¼ t) salt
  • 3 eggs
  • 420g castor sugar
  • 375 ml (1½ c) oil
  • 80 ml (? c) strong rooibos tea
  • 3 green apples, chopped
  • 150 g pecan nuts, chopped
  • 10 ml (2 t) vanilla essence

SYRUP

  • 80 ml (? c) sugar
  • 45 ml (3 T) water
  • 1 rooibos teabag

Preheat the oven to 180 °C.

1 Cake Sift the flour, bicarbonate of soda, cinnamon and salt together. In a separate bowl, beat the eggs.

2 Add the sugar, oil and rooibos tea to the eggs and continue to beat for 3 minutes. Gradually stir in the dry ingredients. Fold in the apples, pecan nuts and vanilla Essemce. Pour the batter into a greased springform cake tin and bake in the oven for 50 minutes. Leave to cool.

3 Syrup Place the sugar, water and teabag in a small pot and bring to the boil. Set aside to cool for 5 minutes. Drizzle over the cake and serve.

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