A couple of weeks ago I reached a milestone in my life.  I turned 35.  Oh boy!


There’s something about getting older that irks me out.  I don’t know if it’s just me but it’s like I get to a point where I do stock take in my life and access where I am, the road I have travelled and how much of my goals I have achieved.  Life is beautiful yet unpredictable and everyday we have to make a decision to consciously move with the ebb and flow of it all.

My friends say it is a midlife crisis.  Oh well, maybe it is.  Come to think about it, who wakes up in the early hours on their birthday to look at the stars and then bake a cake?  I’ve said this many times, baking has a way of calming one down.  If you find your thoughts racing and need to be in a zone and think clearly, just bake.  By the time you are done with your baking you’ll have a resolution.



Needless to say, the cake turned out very well and it was DELICIOUS.  A special thanks to Carmien Tea for sending me their awesome range to try out – the teas came in handy when I was scratching my cupboards looking for ingredients to use in the glaze.  Please note that this is not a sponsored post.   Happy Baking!


Cranberry and Lemon Cake with Green Rooibos Glaze 


For the Glaze:

1 teabag Carmien Rooibos & Aniseed

250ml (1cup) boiling water

Juice of 1 lemon

90g dried cranberries


For Cake: 

250g plain flour

10ml (2 tsp) baking powder

Pinch of salt

115g very soft butter

225g caster sugar

2 large eggs

5ml (1tsp) vanilla extract

Finely grated zest 1 lemon

160ml full cream milk

25g desiccated coconut

100g granulated sugar




  1. Position a shelf in the middle of the oven and preheat it to 180°C. Grease loaf tins and line with baking paper.
  2. Immerse teabag in a cup of boiling water and allow to stand for 7 minutes, remove teabag and discard.
  3. Put the cranberries into a bowl add tea a lemon juice and set aside. Sift together the flour, baking powder and salt in a bowl. Set aside.
  4. Using an electric hand mixer, cream the butter and caster sugar together in a large mixing bowl for 5 minutes until pale and slightly fluffy. Beat in the lemon zest. Beat in the eggs, one at a time adding the vanilla extract in-between.  Add the sifted flour gradually, alternating with the milk – and make sure not to splatter while beating. Fold in the desiccated coconut.
  5. Drain the cranberries from the tea and fold into the cake batter.  Transfer the batter into prepared cake tins.  Bake for 30 to 35 minutes or until a skewer inserted into the middle of the cake comes away clean.
  6. Make the glaze: Put the tea and granulated sugar into a saucepan and heat until it forms a syrup.  Pour glaze over the cake as it comes out of the oven.  Allow to cool down.


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