Honey Chai Tea Cake Recipe
of Plain Flour
of packed Brown Sugar
of Baking Powder
Vanilla Bean Paste
of Grape Seed Oil
For the Chai Milk (only 1 cup required)
of loose Chai Tea mix (roughly 23 grams)
of Milk (or Soy Milk)
of Toasted Pistachios (crushed)
Ground Cinnamon Powder
Pre-heat the oven to 170ºC (or 150ºC fan-forced).
To make the chai milk, start by combining the chai tea, milk and honey in a small saucepan and bring to boil.
Turn heat off and let chai milk infuse for a further 10-15 minutes. Strain the mixture and let cool.
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.
Dry mixture: In a large mixing bowl, combine flour, sugar and baking powder.
Add the wet mixture to the dry mixture and mix thoroughly.
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.
Remove from oven and let cool in tin for 5 minutes before removing to cool on wire rack.
To serve, dust some icing sugar and cinnamon powder. Toss some crushed pistachio and drizzle with honey before serving.
Allow Chai Milk to cool before adding to avoid "cooking" the egg mixture.