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Easter is around the corner! In this newsletter, we share some tips with you as to how you can use Rooibos to elevate your Easter treats this long weekend.
We also share a recipe for a Rooibos, Honey and Vanilla Easter Cake in this newsletter. Give it a try as part of your Easter weekend celebrations this year.
All this and more below!
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As Easter approaches, local chefs and food artisans are embracing the versatility of Rooibos, infusing this indigenous tisane into an array of innovative culinary creations. From traditional desserts to avant-garde confections, Rooibos is making a flavourful impact on the gastronomic scene.
Adele du Toit, spokesperson for the South African Rooibos Council, highlights the growing trend.
“Rooibos has transcended its role as a mere beverage. Its unique flavour profile and health benefits have inspired chefs to experiment, resulting in dishes that are both delicious and reflective of our rich heritage.”
Click here to read more.
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Spoil your family this Easter by trying your hand at this delicious Rooibos, Honey and Vanilla Easter Cake. The below recipe is courtesy of Food and Home Magazine.
Ingredients:
For the cake:
- butter/cooking spray, to grease
- 3 Rooibos sachets
- 300ml boiling water
- 600g self-raising flour, sifted
- pinch salt
- 2,5ml (½ tsp) bicarbonate of soda
- 250g castor sugar
- 100g honey
- 250ml (1 cup) sunflower oil
- 4 large eggs
- 180ml (¾ cup) buttermilk
- 15ml (1 tbsp) vanilla essence
- zest of 2 oranges
- zest of 1 lemon
For the cream cheese icing:
- 1 x 250g box cream cheese, at room temperature
- 50g butter, softened
- 450g icing sugar, sifted
- zest of 1 lemon
- 3 x 400g packets speckled eggs
Method:
- Preheat the oven to 180°C. Grease 2 round springform cake tins of 18cm diameter each and line the bases and sides with baking paper. Place the sachets in the boiling water and allow to infuse for 15 minutes, then discard the sachets .
- In a large mixing bowl, combine the flour, salt and bicarbonate of soda, and set aside until needed.
- Using a free-standing mixer or an electric hand-held beater, beat the castor sugar, honey, sunflower oil, Rooibos and eggs together in a mixing bowl until well combined. Stir in the buttermilk, vanilla essence and zests. Fold the wet ingredients into the dry.
- Pour the batter into the prepared tins, smooth out the surface with a spatula and bake in the preheated oven, about 30 – 40 minutes. Check if the sponges are baked through by inserting a skewer through the centre of each sponge – the skewer should come out clean. Remove the sponges from the tins, with the baking paper facing upwards, and place on the cutting board. Cool completely.
- For the icing, beat the cream cheese and 50g soft butter using a freestanding mixer or hand-held electric beater, about 1 minute, until the mixture is pale. Add the icing sugar and beat until smooth and thoroughly combined, then add the lemon zest.
- Once the cake sponges are completely cooled, peel off the baking paper. Ice the top of one of the sponges and sandwich with the other sponge. Apply a thin layer of icing over the whole cake to seal in the crumbs, then refrigerate for 30 minutes.
- Remove the cake from the fridge and apply a final layer of icing all over the sides of the cake, using a palette knife.
- Starting from the top of the cake, press the speckled eggs into the icing all around the side of the cake in your desired sequence of colour. Repeat the rows, in your desired pattern, until the sides of the cake are covered by speckled eggs.
- Decorate the top of the cake with the remaining eggs and serve.
Click here to view the full recipe.
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Collagen is a crucial protein in the body responsible for maintaining skin elasticity, joint health, and overall structural integrity. As we age, collagen production naturally declines, leading to wrinkles, sagging skin, and weaker joints.
While it’s become popular for people to use supplements for collagen support, there are certain teas that can also help boost the body’s natural collagen production.
Rooibos tea is one of the teas that are recommended in this regard. It is rich in antioxidant compounds that contribute to collagen preservation by reducing oxidative stress and promoting skin regeneration.
Click here to read more.
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| Find out more about Rooibos and the company that introduced this exceptional product to the world, becoming the preferred supplier of Rooibos across the globe. To stay up to date with the latest news from Rooibos Limited, follow us on social media.
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