01 Aug Naartjie and Rooibos Bundt Cake
The arrival of naartjies in the supermarket signals that winter has arrived. A firm favourite among South Africans, naartjies are known as mandarins or tangerines in other parts of the world. Considering their abundance at this time of year, I felt it would be unthinkable not to create a delicious recipe using them. It was not hard to do so. I mean, what’s not to love about their bright, glossy peel and juicy, sweet flesh?
Keeping with a South African theme, I incorporated the fruity notes of Rooibos tea. The resulting cake is dense, citrusy and utterly “lekker”. Baking it in a bundt pan makes it all the more elegant. The best way to enjoy a slice is with a cup of Rooibos tea. Obviously.
Ingredients:
For the cake:
375ml milk (1½ cups)
3 Rooibos tea bags
250g salted butter, softened (1 cup)
Finely grated zest of 3 naartjies
425g sugar (530ml)
1 tsp vanilla extract (1 tsp)
4 large eggs
425g flour (3 cups)
20ml baking powder (4 tsp)
For the naartjie icing:
200g icing sugar (400ml)
45-60ml naartjie juice (3-4 tbsp)
Directions:
- Cut open the Rooibos tea bags and empty the contents into a saucepan together with the milk. Bring to boil and boil for 1 minute. Leave to stand for at least an hour or preferably overnight (in the fridge).
- Preheat the oven to 180°C. Grease a 25cm bundt pan very well, or spray liberally with cooking spray.
- Using a stand or electric mixer, cream together the butter, naartjie zest, sugar and vanilla extract. Beat well for 3 minutes until pale and fluffy.
- Add in the eggs, one at a time and mix very well. Scrape down the sides of the bowl and make sure all the sugar is mixed in.
- Strain the milk to remove the Rooibos tea.
- Sift together the flour and baking powder into a bowl. Add about a third of the flour to the butter mixture and mix well. Now add a third of the Rooibos milk.
- Continue alternating adding the flour and milk, mixing well after each addition.
- Pour the batter into the prepared bundt pan and bake for 55-65 minutes. The cake is done when a skewer inserted comes out clean.
- Allow the cake to cool for 5 minutes in the tin, then turn out onto a serving plate and leave to cool completely.
- To make the icing, sift the icing sugar into a bowl and whisk in 3 tablespoons of naartjie juice. If required mix in another tablespoon of juice, but the icing should be quite thick or it will just run off the sides of the cake.
- Carefully pour the icing over the cake and let it drip down the sides. Leave to set for 30 minutes, then slice and serve!
* If you can’t get hold of naartjies, oranges or clementines would work just as well. To substitute the Rooibos tea, try using honeybush or a fruit flavoured tea instead.
Gillian
Posted at 02:53h, 03 AugustHi! I am so excited about this recipe it looks so yum. I don’t have a bundt tin, if i just make it in a round tin do i need to cook it for longer?
Thanks
Astrid
Posted at 07:58h, 08 AugustHi Gillian! You’ll enjoy it, I’m sure 🙂
This makes quite a bit of mixture, I’m thinking you could probably fill 3 x 20cm round cake tins with it. The tins should be 3/4 full so there is enough space to for the cake to rise – don’t be tempted to overfill the cake tin! If you split the mixture between 3 tins, I think it would take 25-35 minutes to bake. Just test with a skewer to be sure its done.
I’d love to hear how it turns out!
Leandra Mendes
Posted at 07:03h, 17 JulyI’m going to make this today – looking forward to having a slice with a cup of tea!
Astrid
Posted at 20:38h, 23 JulyI hope you enjoyed it!
Sarah Lampert
Posted at 15:09h, 20 AugustI halved the recipe and baked it in a loaf tin – beautiful texture and absolutely delicious!! Thank you for another awesome recipe, Astrid 🙂
Astrid
Posted at 11:28h, 10 SeptemberHi Sarah! Thanks for the feedback, so glad you enjoyed it 🙂