One of my favourite teas to drink is chai tea.

I started getting hooked on it when I inadvertently ordered chai latte instead of normal latte one wintry cold morning. My love for it may have started accidentally, but I’ve grown to love it more as time passes by.

I thought I would merge my newfound love of baking with my love of chai tea and create a Chai Tea Cake recipe.

Try as I could, I couldn’t find a recipe which I wanted to follow. As my ‘research’ went on, I grew more and more disappointed that I couldn’t find an easy recipe to create a Chai Tea Cake.

So I created one. The only thing I would change if I were to bake this again would be to replace the milk with my favourite soy milk, Bonsoy. But that’s just nitpicking on my own recipe.

I do hope you lot enjoy this cake!

chaiTeaCake_front

Honey Chai Tea Cake Recipe

Ingredients

  • 2 cups of Plain Flour
  • 1/3 cup of packed Brown Sugar
  • 1 teaspoon of Baking Powder
  • 2 Eggs
  • 1/2 teaspoon Vanilla Bean Paste
  • 1/3 cup of Grape Seed Oil
  • For the Chai Milk (only 1 cup required)
  • 1/4 cup of loose Chai Tea mix (roughly 23 grams)
  • 1 1/2 cup of Milk (or Soy Milk)
  • 1/2 cup of Honey
  • For Sprinkling
  • 64 grams of Toasted Pistachios (crushed)
  • Icing Sugar
  • Ground Cinnamon Powder
  • Honey

Instructions

  1. Pre-heat the oven to 170ºC (or 150ºC fan-forced).
  2. To make the chai milk, start by combining the chai tea, milk and honey in a small saucepan and bring to boil.
  3. Turn heat off and let chai milk infuse for a further 10-15 minutes. Strain the mixture and let cool.
  4. Wet mixture: In a bowl or mixing jug, lightly beat the eggs whilst adding in the grape seed oil. Stir in the vanilla bean paste and 1 cup of cooled chai milk.
  5. Dry mixture: In a large mixing bowl, combine flour, sugar and baking powder.
  6. Add the wet mixture to the dry mixture and mix thoroughly.
  7. Pour the combined mixture into a lightly greased springform tin and bake for 45-55 minutes. Once done, skewer the cake to check if it's cooked.
  8. Remove from oven and let cool in tin for 5 minutes before removing to cool on wire rack.
  9. To serve, dust some icing sugar and cinnamon powder. Toss some crushed pistachio and drizzle with honey before serving.

Notes

Allow Chai Milk to cool before adding to avoid "cooking" the egg mixture.

http://msihua.com/2013/06/another-baking-frenzy-chai-tea-honey-cake-recipe/

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What do you think? Easy enough?

Serve warm and don’t forget to drizzle some glorious honey onto the cake. 

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It certainly is a heavier and much denser cake than I usually make, but it was scrumptious and moist.

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So tell me, my friends, what would you combine (ingredients or passion) to share with your loved ones?