Take your love of rooibos to the next level with two delightful desserts that celebrate International Tea Day in style. These two rooibos-infused creations are sweet, soothing and totally tea-rrific. 

Pancakes with rooibos-poached oranges and spiced cream 

Serves 16 

Ingredients 

For the poached oranges 

9 cups strong rooibos tea
½ cup honey
3 mint sprigs
9 oranges, sliced  

For the pancakes 

6 cups flour
½ tsp salt
5¼ cups water
¾ cup vegetable oil
3 Tbsp lemon juice
6 eggs 

For the spiced cream 

3 cups cream
¾ tsp cinnamon
¾ tsp nutmeg
¾ tsp allspice
2 tsp vanilla essence 

Method 

For the oranges 

1. Preheat the oven grill to high and line a baking tray with baking paper.
2. Bring the tea, ⅓ cup honey and the mint to a boil over medium heat.
3. Add the oranges, reduce the heat and simmer for 10 minutes.
4. Remove the oranges from the pot, arrange on the prepared tray and grill for 5-10 minutes, until caramelised.
5. Continue simmering the liquid in the pot until reduced and syrupy.

For the pancakes 

1. Mix the flour and salt.
2. In a separate bowl, whisk together the water, oil, lemon juice and eggs.
3. Make a well in the dry ingredients and gradually whisk in the wet mixture, until fully combined and lump-free. Allow to rest for 10 minutes.
4. Grease a pan and place over low-medium heat.
5. Add a ladleful of batter to the pan and swirl until it covers the bottom of the pan in a thin, even layer.
6. Cook for 1-2 minutes, then flip and cook the other side until golden brown. Remove from the pan and set aside. Continue until your batter is finished.

For the spiced cream 

1. Whip the cream until soft peaks form.
2. Mix in the spices and vanilla essence and whip again.

To assemble 

1. Place 2-3 pancakes on a serving platter. Pipe dollops of the spiced cream in a single layer on top and add a few orange slices.
2. Repeat until your ingredients are used up, finishing with a cream layer.
3. Drizzle the rooibos syrup over the top just before serving.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Rooibos-pear frangipane tart 

Serves 6  

Ingredients 

For the rosé-poached pears 

2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5cm lemon rind
1 cinnamon stick
3 pears, peeled 

For the pastry 

125g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3-4 Tbsp cold water  

For the frangipane crème 

100g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 Tbsp cake flour 

To decorate 

Flaked almonds 

Method 

For the rosé-poached pears 

1. Place all ingredients but pears in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. Strain out the pears, slice and remove the cores. Set aside.

For the pastry 

1. Cream together butter and sugar until pale.
2. Add egg yolk, vanilla and baking powder, and whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 Tbsp at a time, until the dough comes together. Roll into a ball, wrap in clingfilm and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. On a lightly floured surface, roll out the dough to about 1 cm thick. Press into the base of the tin and prick all over with a fork.

For the frangipane crème 

1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.

To assemble 

1. Spread the almond creme over the pastry. Arrange the poached pears on top. Sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto 

Also read: Craig Cupido’s tea philosophy