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Rooibos sponge cake with quince jam and vanilla saffron icing


Rooibos sponge cake with quince jam and vanilla saffron icing Recipe

Ingredients:
  • 300g/10oz butter
  • 300g/10oz caster sugar
  • 6 free-range eggs
  • 300g/10oz self-raising flour
  • 100g/10oz rooibos tea
  • 2 quinces
  • 500ml/17fl 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:
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