HAVE YOUR CAKE AND DRINK IT TOO? YOU CAN, WITH THIS SPICED CHAI CAKE!

February 09, 2018

Chef's Satchel's SPICED CHAI CAKE!

I love Chai and I love Cake. There you go, I said it. I remember the first time I tasted spiced (or masala) chai, was 12 years ago. My entire family loves gathering for Tea and (my grandma’s rum) cake. Whether it is talking about how our day was to discussing paramount family matters, we always had to have tea. It really is such an important part of our social culture. I know that the English got tea to India during their rule but the credit to tea becoming our national drink should be given to the spices. And frankly, these spices are pretty darn good for your health too, so says Ayurveda, an ancient holistic form of medicine.


I had always imagined what a Chai flavored Cake would taste like. To my delight, when I first baked one (back in 2015), it came close to what I thought it should taste like, in my head. I’ve baked it quite a few times since then, testing it over and over again, to better it. One bite into this delicious cake, you’ll be transported to an Indian spice market. Be prepared for your kitchen to smell like one, too. :D


Like my other dessert recipes, this one too, calls for the least amount of equipment. Ugh, if I was told to pull out that heavy-duty mixer on a lazy weekend, I’d totally hate it. Well, you are welcome. ;)


Ingredients:


For the Chai:


Whole Milk - 80ml (2.7 oz)


Loose Masala Chai - 1 heaped tablespoon (2 tea bags)


Ginger- 1-inch piece (grated)


Cloves- 3 to 4 pcs


Ground Cardamom - a pinch

 


For the Cake:


All Purpose Unbleached Flour - 100 gms (3.5 oz)


Powdered Cane Sugar - 80 gms (2.8 oz) (substitute with castor sugar)


Unsalted Sweet Cream Butter - 90 gms (3.1 oz) (room temperature)


Eggs - 2 ( at room temperature)


Turmeric Powder - a pinch 


Cinnamon Powder - a pinch


Ginger - 1-inch piece (grated)


Baking Soda - ¼ teaspoon

 


For the Jaggery Caramel Glaze:


Dark Jaggery Powder - 3 teaspoons (substitute with palm sugar)


Coconut Milk  - 8 teaspoons (40 ml)


Equipment:


A saucepan (to prepare the tea and later, the caramel glaze)


A multi-purpose sieve (to strain the tea and later, to sift the flour)


A large mixing bowl


A wooden spoon (for mixing the batter)


A teaspoon


A cake tin


Yup, that is literally all you need!


Pre-prep:

 

Chai: To prepare the Chai, heat milk in the saucepan. Throw in the loose tea leaves/ tea bags as well as the spices. Once it comes to a boil, take the saucepan off the heat and cover with a lid. Set aside and let it steep. Make sure the concoction is a tinge darker (gives the cake a beautiful golden brown color).

 

Jaggery Caramel glaze: Heat the jaggery/sugar in a saucepan. As soon as it starts bubbling, throw in the coconut milk and simmer for 5 minutes. Put in a bowl and keep aside for later.

 

Method:

 

 In a large mixing bowl, cream the butter and sugar. Mix till fluffy (it’s very important for the butter to be well whipped). Add the ginger in and mix.

 


Add one egg at a time into the butter and sugar mix, mixing till well incorporated.

 

Sift the flour, baking soda and spices into the wet mix.

 

Combine thoroughly to make sure there aren’t any lumps.

 

Lastly, add 4 tsp of the prepared Chai into the batter and mix.

 


Pour into a greased and dusted cake tin and bake for about 30 to 35 minutes at 330’F or 165’C.


Once the cake is completely cooled, pour the glaze over it and rest for 5 minutes.

 


Cut and binge! Couldn’t get simpler. :)





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