Recipe: rooibos, raspberry and coconut loaf
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Preheat the oven to 180c. Line a loaf tin with greaseproof paper.
Brew two Tick Tock rooibos tea bags in 170ml boiling water and set aside to cool.
Place the sugar, flour, baking powder and coconut into a bowl and mix.
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.
Pour into a loaf tin and bake for 30-40 mins.
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!
Preheat the oven to 180c. Line a loaf tin with greaseproof paper.
Brew two Tick Tock rooibos tea bags in 170ml boiling water and set aside to cool.
Place the sugar, flour, baking powder and coconut into a bowl and mix.
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.
Pour into a loaf tin and bake for 30-40 mins.
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!
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
Preheat the oven to 180c. Line a loaf tin with greaseproof paper.
Brew two Tick Tock rooibos tea bags in 170ml boiling water and set aside to cool.
Place the sugar, flour, baking powder and coconut into a bowl and mix.
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.
Pour into a loaf tin and bake for 30-40 mins.
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!
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