The Recipe
Rooibos sponge cake with quince jam and vanilla saffron icing
COOK TIME : an hourPREP TIME : an hour
From BBC - Food
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pins32
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 300g/10½oz butter
- 300g/10½oz caster sugar
- 6 free-range eggs
- 300g/10½oz self-raising flour
- 100g/10½oz rooibos tea
- 2 quinces
- 500ml/17½fl oz water
- 1 lemonzest
- 250g/9oz caster sugar
- 20g/1oz pectin
- 2 vanilla beans, split and seeds scraped
- 15 strands saffron
- 250ml/9oz clotted cream
- 50ml/2fl oz whipping cream
- 200g/7oz icing sugar
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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