2 Tick Tock Original Rooibos teabags
275g self-raising flour
200g caster sugar
170ml boiling water
100ml sunflower oil
1 tsp baking powder
1 tsp vanilla extract
25g desiccated coconut
50g fresh raspberries
Butter, for greasing
For the topping
5 tbsp icing sugar
2 Tick Tock Original Rooibos teabags
A handful of flaked almonds
Preheat the oven to 180°C. Line a loaf tin with greaseproof paper
Brew two Tick Tock Original Rooibos teabags 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 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 minutes.
For the topping, mix the icing sugar with the cooled rooibos tea and drizzle on top of the cake. Decorate with a some raspberries and flaked almonds. Serve and enjoy!
