Perfect combo! Burnt honey and rooibos loaf recipe

Keep warm this autumn/winter with a homemade loaf and cup of rooibos tea - even better, why not combine the two and make a rooibos loaf?!

The Tocka Blog's Landi Govender says the 'Burnt honey and rooibos loaf' is her favourite thing to bake right now.

"Burnt honey has a slightly nutty and caramel flavour that just brings this entire loaf to life! I love that isn’t too sweet, and together with rooibos, they make quite a match as my tea lovers would agree," she says. 

Here's a look at how you can make this delicious loaf.

Ingredients

3 rooibos teabags

210g full cream milk

170g unsalted butter, room temperature

100g granulated sugar

2 large eggs, room temperature

255g burnt honey (recipe below)

1 teaspoon vanilla essence

270g cake flour

1 1/2 teaspoons baking powder

1/2 tsp salt

Method

Burnt honey

Place honey in a saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium.

Cook the honey, stirring occasionally with a heat-proof spatula or wooden spoon until it the color darkens and turns to dark amber; about 3 minutes. Turn off the heat and carefully add 1/4 cup water. Allow the honey to splutter until it stops bubbling, then mix to combine. Transfer to a heatproof bowl and set aside to cool.

Snip open the rooibos tea bags and add the leaves to the milk in a small saucepan on medium-high heat.

Bring to a simmer then remove the saucepan from the heat. Leave the ground tea leaves in the milk and let steep while cooling down to room temperature.

Preheat the oven to 180ºC. Prepare a loaf pan with baking spray and baking paper, set aside.

Cream the butter and sugar together until light and fluffy, approximately 8 minutes. Add the eggs one at a time and beat it into the creamed butter mixture.

Then add 1/3 cup of the cooled burnt honey and vanilla essence, beat until combined.

Mix the flour mixture and the milk tea alternatively into the creamed butter. Mix each step until just smooth.

Pour the batter into the pan, swirl the remaining burnt honey onto the batter. Bake in the oven for 50-60 minutes or until golden brown and a wooden skewer comes out clean from the center of the loaf.