Home > Eat > Recipe > Recipe: rooibos, raspberry and coconut loaf

Recipe: rooibos, raspberry and coconut loaf

baking
vegan
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Recipe by

Gabriella Rizzello

Photo by

Lara Messer

Want to watch us make this recipe?

Discover how we do it, here.

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time15 MINUTES

Cooking Time30-40 MINUTES

Resting Time15 MINUTES

Serves12

LevelEasy


ingredients

Tick Tock rooibos tea bags

275g self-raising flour

200g caster sugar

170ml boiling water

100ml sunflower oil

1 tsp baking powder

1 tsp vanilla extract

25g desiccated coconut

50g fresh raspberries

Butter, for greasing

For the topping

5 tbsps icing sugar

2 tbsps Tick Tock rooibos tea

A handful of flaked almonds

Recipe by

Gabriella Rizzello

Photo by

Lara Messer

Want to watch us make this recipe?

Discover how we do it, here.

1

Preheat the oven to 180c. Line a loaf tin with greaseproof paper.

 

2

Brew two Tick Tock rooibos tea bags in 170ml boiling water and set aside to cool.

 

3

Place the sugar, flour, baking powder and coconut into a bowl and mix.

 

4

Once the tea has cooled, pour it into the bowl with the dry ingredients. Add the oil and vanilla, and mix thoroughly until smooth. Add the raspberries and stir until mixed through.

5

Pour into a loaf tin and bake for 30-40 mins.

6

Mix the icing sugar with the cooled rooibos tea and drizzle on top of cake. Decorate with some raspberries and flaked almonds. Serve and enjoy!

SHOW MORE
SHOW LESS

Fancy a slice of cake and cup of tea? Settle down this evening with #khoollectcook Gabriella Rizzello’s rooibos, raspberry and coconut loaf recipe. A quick bake that’s simple to pull off after a day at work, this teatime treat has us tempted to take the afternoon off, kick back and watch Kate Winslet star in The Dressmaker (2015). Laden with raspberries reminiscent of Tilly’s striking red dress, there’s nothing more indulgent than beautiful clothing and a delicious slice of cake.

This post has been created in partnership with Tick Tock Tea

Rooibos, raspberry and coconut loaf

Preparation Time15 MINUTES

Cooking Time30-40 MINUTES

Resting Time15 MINUTES

Serves12

LevelEasy


ingredients

Tick Tock rooibos tea bags

275g self-raising flour

200g caster sugar

170ml boiling water

100ml sunflower oil

1 tsp baking powder

1 tsp vanilla extract

25g desiccated coconut

50g fresh raspberries

Butter, for greasing

For the topping

5 tbsps icing sugar

2 tbsps Tick Tock rooibos tea

A handful of flaked almonds

Recipe by

Gabriella Rizzello

Photo by

Lara Messer

Want to watch us make this recipe?

Discover how we do it, here.

1

Preheat the oven to 180c. Line a loaf tin with greaseproof paper.

 

2

Brew two Tick Tock rooibos tea bags in 170ml boiling water and set aside to cool.

 

3

Place the sugar, flour, baking powder and coconut into a bowl and mix.

 

4

Once the tea has cooled, pour it into the bowl with the dry ingredients. Add the oil and vanilla, and mix thoroughly until smooth. Add the raspberries and stir until mixed through.

5

Pour into a loaf tin and bake for 30-40 mins.

6

Mix the icing sugar with the cooled rooibos tea and drizzle on top of cake. Decorate with some raspberries and flaked almonds. Serve and enjoy!

SHOW MORE
SHOW LESS

Fancy a slice of cake and cup of tea? Settle down this evening with #khoollectcook Gabriella Rizzello’s rooibos, raspberry and coconut loaf recipe. A quick bake that’s simple to pull off after a day at work, this teatime treat has us tempted to take the afternoon off, kick back and watch Kate Winslet star in The Dressmaker (2015). Laden with raspberries reminiscent of Tilly’s striking red dress, there’s nothing more indulgent than beautiful clothing and a delicious slice of cake.

This post has been created in partnership with Tick Tock Tea

Rooibos, raspberry and coconut loaf

1

Preheat the oven to 180c. Line a loaf tin with greaseproof paper.

 

2

Brew two Tick Tock rooibos tea bags in 170ml boiling water and set aside to cool.

 

3

Place the sugar, flour, baking powder and coconut into a bowl and mix.

 

4

Once the tea has cooled, pour it into the bowl with the dry ingredients. Add the oil and vanilla, and mix thoroughly until smooth. Add the raspberries and stir until mixed through.

5

Pour into a loaf tin and bake for 30-40 mins.

6

Mix the icing sugar with the cooled rooibos tea and drizzle on top of cake. Decorate with some raspberries and flaked almonds. Serve and enjoy!

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

baking

MORE RECIPES WITH baking

vegan

MORE RECIPES WITH vegan

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar