• Allow all ingredients to come to room temperature before baking. About 20-30 minutes.

Rooibos Tea Cake

• Preheat oven to 170°C (340F).
• Prepare the cake tin(s) by greasing and lining with parchment where necessary.
• In a cup add the boiling water and milk to the 3 tea bags. Allow the tea to steep for about 5 - 10 minutes.
  125 grams boiling water, 125 grams milk, 3 bags rooibos tea
• Cream together the softened butter with the sugar until light and creamy in colour and texture. Scrape down the sides of the bowl with a spatula when needed.
  125 grams butter, 200 grams white granulated sugar
• Add in the eggs one at a time, and mix until thoroughly combined.
  3 eggs
• Weigh out 300g of flour, add in the salt and baking powder. Mix together using a whisk.
  300 grams plain flour, ½ teaspoon table salt, 4 teaspoon baking powder
• Add in the tea and flour to the butter and egg mixture, mixing at a low speed until just incorporated.
• Using a spatula, make sure all the ingredients are combined.
• Place the cake batter into the tins.
• Bake the cakes for approximately 30-55 minutes or once the cake tester or toothpick comes out mostly clean, the cake is done. About 30 minutes for 8 inch layers, longer for a isngle cake.
• Allow the cakes to cool in the tins for about 15 minutes before turning out onto a plate or wire rack to cool completely.

Honey Glaze

• Combine all the ingredients for the icing glaze and mix until smooth and shiny with no lumps. You can add more icing sugar if you feel the mixture is too runny.
  1½ tablespoon butter, 2 tablespoon honey, 75 grams icing sugar, 1 tablespoon milk
• Drizzle the honey glaze over the cooled cake.