Christmas cake with Tettiera Rooibos Masala tea.

Christmas cake with Tettiera Rooibos Masala tea.

The combination of dried fruit, melted chocolate and lovely fresh rosemary plus the Rooibos masala tea makes this cake a delicious Christmas cake to be devoured and enjoyed. It’s moist and tasty and brings along a feeling of cheer and warmth. To make this cake you will need,


  1. Christmas cake with Rooibos Masala tea leaves.

    December 10, 2019


    • 200g dried currents
    • 150g dried cranberries
    • 200g dried figs
    • 120g coconut sugar
    • 2 tsp mixed spice
    • 1tsp caraway seeds
    • 1 mug of rooibos tea
    • 250g unsalted butter
    • 4 free range eggs
    • 1 tsp vanilla essence
    • 100g buckwheat flour
    • 100g oat flour
    • 1 tsp baking powder
    • Zest of one lime
    • Oat milk
    • 70 g raw almonds
    • Cake decorating
    • Sprigs of fresh rosemary
    • 80g fresh blueberries
    • 80g dark chocolate
    • Icing sugar
    • 3 egg whites
    • Step 1 First start by preparing your cake decorations. Place your rosemary on some parchment paper, place one egg white in a bowl and paint the rosemary with egg white. Then sprinkle icing sugar over the rosemary to give it a snowy look. Repeat the same with the blueberries. Set aside. This can be done ahead too.
    • Step 2 Pre heat your oven at 160C fan assisted.
    • Step 3 Place your dried fruit in a bowl, roughly chop the figs and add the freshly brewed tea together with the spices, caraway seeds and set aside. Ideally you do this ahead so the fruit soaks up all the tea.
    • Step 4 Get your food mixer and add your butter and sugar and beat until mixture is nice and fluffy. Add your beaten eggs to the mixture and keep beating on a low speed. As there are a lot of eggs, the mixture may curdle so add some of the flour should this happen.
    • Step 5 Add your flours and baking powder on a low speed plus your vanilla essence and carry on mixing your ingredients. Pour in your soaked fruits, lime zest, some oat milk to loosen the mixture and give your mixture one last mix. Do all this on a low speed and make sure everything is incorporated in your bowl.
    • Step 6 Line a baking tray with parchment paper. I used a 30cm rectangular baking tray as I wanted to cut this cake into squares. Place the mixture into your tin and sprinkle the almonds over your cake.
    • Step 7 Bake for an hour and 10 minutes, remove from the oven and set aside. I prefer making my cake in the evening and let it cool over night. Remove the cake from the tin and turn the cake over so your almonds are at the top.
    • Step 8 To make your icing beat four cups icing sugar plus two egg whites and place it all over the cake.
    • Step 9 Finally the best part, decorate. Melt your dark chocolate and after your cake is decorated, pour it over the top part of the cake. Roughly place your rosemary, and blueberries on the cake and set aside.
    • Step 10 I chopped the cake into squares and I kept sneaking a piece as the combination of spices and herbs are divine. Happy Christmas x

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