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!
— Carmien Tea (@CarmienTea) September 8, 2016
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
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
- Position a shelf in the middle of the oven and preheat it to 180°C. Grease loaf tins and line with baking paper.
- Immerse teabag in a cup of boiling water and allow to stand for 7 minutes, remove teabag and discard.
- 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.
- 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.
- 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.
- 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.