I'm really enjoying this particular Kombucha at the moment, so I thought I would share a pic of the Kombucha in case you're interested (this is not sponsored). The flavour is divine and I get a great little energy boost after drinking it.
Serve the cake warm so the butter and ice cream melt into it - it's heavenly this way!
Rooibos and Honey Kombucha Cake
250ml rooibos kombucha
2 teaspoons baking powder
100g brown sugar
200ml veg oil
250g self-raising flour
Preheat the oven to 180’c and spray a loaf tin with non-stick spray. I have a square loaf tin but a standard rectangular one will also work. Heat the kombucha and honey in a small pot until the honey has dissolved. Remove from the heat and gently whisk in the baking powder and then allow the mixture to cool. In a separate bowl whisk the egg and sugar until light and fluffy. Then slowly stream in the oil while continuously whisking, followed by the honey/kombucha mix. Sift in the flour and whisk until fully combined. Pour into the prepared loaf tin or square tin until ¾ of the way up. If you are using a square tin it will make 2 cakes. Bake for 35-45 minutes or until a skewer inserted into the middle comes out clean. Serve warm with honeycomb ice cream and chai butter.
To make the honeycomb ice cream: Make a batch of honeycomb (or buy), crumble it and mix into softened vanilla ice cream. Freeze in a square container overnight.
To make the chai butter: Simply mix chai powder or chai tea into softened butter, cover with plastic wrap and return to the fridge until ready to use.