4 teabags Rooibos tea
600ml hot water
6 free range eggs
4 tablespoons grapeseed or vegetable oil
120g castor sugar
150g cake flour
2 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon gelatine powder
3 tablespoons honey
To make the cake:
Brew 4 teabags of organic rooibos tea in 600ml hot water for 5 minutes.
Line a deep-sided baking tray with baking paper and grease. Preheat the oven to 180’c.
Separate the egg yolks and whites into bowls.
Slowly mix 120ml of the cooled brewed tea (reserving the rest) and vegetable oil into the yolks.
Fold the flour, baking powder, cinnamon and 1 tablespoon ground tea leaves into the yolk mix until combined.
Put 1 tablespoon of loose tea leaves in a food processor and grind to fine powder and add to the yolk mix.
Whisk the egg whites in a separate bowl until soft peak stage.
Add the sugar slowly until the mixture thickens and reaches stiff peak stage.
Tip: great way to know its ready is if you rub some of the mixture between your fingers and theirs no sugar granules – its ready
Fold the egg whites into the egg yolk mixture in 3 batches.
Spoon into the greased baking tray.
Bake until skewer comes out clean when inserted into the middle of the cake.
For the jelly:
To bloom the gelatin - pour a little cold water into a bowl and sprinkle over 1 tablespoon of gelatin powder.
Tip: Blooming gelatin refers to soaking gelatin sheets (aka leaf gelatin, gelatin leaves) or granules in cold water for a few minutes before use. The gelatin absorbs some of the water, becoming more tender and dissolving more readily in warm liquids.
Heat up the remaining brewed tea again with 3 tablespoons of honey.
Remove from the heat and mix with the bloomed gelatine.
Pour into moulds and set in the refrigerator.
Cut rounds of the cake out. Layer your moulds with cake, mascarpone, caramel and top with gold dusted cherries.