Royal Bar Cake Recipe

As far as I am concerned anything truly South African is trendy!  So, I was super excited when I was chatting to food editor extraordinaire, Carmen Niehaus on a shoot a few weeks ago. Carmen is the ‘Carm’ in Carmien Tea!  She was kind enough to give me a basket full of flavoured rooibos tea which inspired me to develop recipes paired with her teas – the subtle flavour of the tea turned an everyday recipe into something interesting and special – try this cake recipe, you’ll be impressed!

Tea-Shoot-Cake main image.jpg

Here's how you make it:  




  • 180g butter
  • 180g castor sugar
  • 10ml grated orange rind
  • 3 extra large eggs, beaten
  • 120g cake flour
  • 120g self-raising flour
  • 100ml boiling water
  • 60ml CARMIEN Amber Royalty Flower Tea

Orange glace icing:

  • 250ml icing sugar
  • Hot orange blossom tea
  • 15ml orange juice


  1. Preheat the oven to 180 C.
  2. Combine boiling water and tea and allow to stand to infuse, set aside, cool and strain.
  3. Cream the butter and add the sugar and orange rind and beat until light.
  4. Gradually add the eggs and beat well.
  5. Sift together the flours and salt and fold into the butter mixture alternating with 80ml of strained tea until well blended.
  6. Pour into a loaf pan and bake until risen and cooked through.  Test with a skewer in the centre if necessary.
  7. Make the  glace icing by sifting the icing sugar into a bowl and add sufficient hot left over tea and the orange  juice to make the icing of a consistency than will run smoothly when poured.
  8. If the icing is made too thin, add more icing sugar to correct the consistency.
  9. Ice the top of the cake with the glace icing and decorate with the tea.


Stylist: Lisa Clark | Photographer: Dirk