The syrup goes on while the cake is still warm, sinking in slowly and leaving a sticky citrus shine; Dammann Frères’ Rooibos Citrus N°243, caffeine-free rooibos lifted with lime, clementine and blood orange, gives every slice its bright, lightly tangy note.
Serves 8 · 15 min + 40 min baking
Ingredients
- 1/2 cup (125 g) plain yogurt
- 3/4 cup (150 g) sugar, plus 1/4 cup (50 g) for the syrup
- 3 eggs
- 1/3 cup (80 ml) neutral oil
- Zest of 1 orange
- 1 1/2 cups (190 g) flour
- 2 tsp baking powder
- Butter, for the pan
- 2 tea bags (or 4 g loose tea) of Rooibos Citrus N°243 (Dammann Frères)
- 1/2 cup (125 ml) water at 203°F (95°C)
Method
- Mix 1/2 cup (125 g) of plain yogurt, 3/4 cup (150 g) of sugar, 3 eggs, 1/3 cup (80 ml) of neutral oil and the zest of 1 orange, then fold in 1 1/2 cups (190 g) of flour and 2 tsp of baking powder.
- Pour into a buttered loaf pan and bake at 350°F (175°C) for 35 to 40 minutes, until a skewer comes out clean.
- Meanwhile, steep 2 tea bags (or 4 g of loose tea) of Rooibos Citrus in 1/2 cup (125 ml) of water at 203°F (95°C) for 6 minutes, remove the tea and dissolve 1/4 cup (50 g) of sugar in it.
- Prick the warm cake all over and pour the warm syrup over it, letting it soak in before slicing.
The star of this recipe: Rooibos Citrus N°243, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Rooibos Citrus N°243
