A Slice of Sunshine: Rooibos Lemon Ricotta Cake. A fragrant, melt in your mouth cake infused with rooibos tea, zesty lemon and whipped ricotta. Infusing rooibos in milk and pairing it with fresh lemon zest and creamy ricotta, transforms a simple cake into a moist and luxurious tea time treat.
Why Rooibos?
There’s something quietly magical about rooibos tea. Naturally caffeine-free with earthy, slightly sweet notes, it adds depth without overpowering — a perfect partner for delicate citrus and creamy ricotta. This rich tea cake is a celebration of subtlety: moist, fragrant, and just sweet enough. It’s the kind of dessert that feels fancy enough for guests but simple enough to bake on a Sunday afternoon with a cup of tea brewing nearby.
A TASTE OF SOUTH AFRICA
Rooibos is a South African herbal tea which has long been celebrated for its health benefits — rich in antioxidants, soothing for digestion, and wonderfully smooth. With it being caffeine free I often brew a cup in the afternoon, especially when I’m after something warming that won’t keep me up all night.
It’s best to infuse the rooibos in tea overnight for a deeper, more intense flavour however if you’re short on time then steeping for 10-15 minutes will still produce a delicious bake. Infusing the rooibos in milk and pairing with fresh lemon zest and creamy ricotta transforms a simple cake into something quietly luxurious.
Serving Suggestions
Serve slices with a dollop of whipped cream, a drizzle of honey, or a hot mug of rooibos tea. This cake also pairs beautifully with fresh summer berries.
This cake keeps well for up to 3 days at room temperature (covered), and it’s even better the next day as the flavors deepen. For a more floral twist, try adding a touch of honey or orange blossom water.
Leave a comment and let me know how you get on making this Rooibos Lemon Ricotta Cake. I would love to see your creations over on instagram!
more sweet treats to try
Spiced Apple Frangipane Tart
Moist Chocolate Raspberry Cake
vegan chocolate mousse
vegan sticky toffee pudding
plum and blackberry crisp
Rooibos Lemon Ricotta Cake
Ingredients
- * 90ml whole milk
- * 5 rooibos teabags or 5 tsp loose leaf
- * 125g unsalted butter softened
- * 160g caster sugar
- * Zest of 1 lemon
- * 250g ricotta drained and patted dry
- * 3 eggs
- * 1 tsp vanilla extract
- * 185g plain flour
- * 1 ½ tsp baking powder
- * ½ tsp bicarbonate of soda
- * 50ml fresh lemon juice approx. 2 lemons
- To serve:
- * Pure icing sugar to dust
- * Greek yoghurt optional, but delicious
- * Extra lemon zest or thin lemon slices
Instructions
Step 1: Infuse the Milk
- Heat the milk in a small saucepan until just simmering. Remove from heat, split open the rooibos teabags and stir in the tea leaves. Let steep for 10–15 minutes, or for the deepest flavour, refrigerate overnight. Strain well, pressing to extract all the liquid. Set aside.
Step 2: Prepare the Tin
- Preheat your oven to 180°C (160°C fan). Grease and line the base of a 20cm springform tin.
Step 3: Cream and Combine
- Using electric beaters, cream the butter, sugar and lemon zest until light and fluffy – about 3–4 minutes. Beat in the ricotta until just combined.
- Add the eggs, one at a time, beating well between each. Pour in the rooibos milk and vanilla extract, and mix gently to combine.
Step 4: Dry Ingredients
- In a separate bowl, sift together the flour, baking powder and bicarbonate of soda. In three parts, fold the flour mixture into the wet ingredients. Finally, stir in the fresh lemon juice.
Step 5: Bake
- Pour into the prepared tin and smooth the top. Bake for 45 minutes or until the top is golden and the cake springs back when touched gently in the center.
Step 6: Cool and Serve
- Let the cake cool in the tin for 15 minutes before carefully removing the sides. Transfer to a wire rack to cool completely.
- Dust with icing sugar before serving. A dollop of greek yoghurt and a little extra lemon zest make this cake feel even more special.
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