A Charmed Life

eat – masala chai cake

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I am very particular when it comes to cake as I do not like chocolate. Yes you heard right no chocolate for me, give me plain sponge and fresh cream over gateaux every time. I recently heard about this cake and it intrigued me. I thought I would give it a test run today in order to perfect in time for Christmas day.

masala chai cake

170g unsalted butter
230g golden syrup
230g dark muscavado sugar (I used brown sugar)
280g self raising Flour
2tsp ground ginger
1 tsp ground cinnamon
Pinch of salt
2 eggs, lightly beaten
350ml whole milk
8 cardamom pods
3 peppercorns
½ cinnamon stick
2 or 3 slices root ginger, chopped (I grated 4 slices – I can never have too much ginger)
2 every day strong tea bags (I used masala chai tea bags)

1 tsp unsalted butter softened
3 tsp brown sugar
1 ½ tsp maida flour (I used brown flour)
½ cup walnuts, chopped
2 tsp chai masala (tea/spice)

First prep the topping/filling:
In a shallow dish, combine butter, brown sugar, flour, walnuts and masala chai spice.
Mix with a fork, till it is crumbly and set aside for later.

For the batter: First make chai. Put the milk in a pan along with all the spices (except cardamom and fresh ginger). Bring to the boil and simmer for 10-15 minutes.
Once the milk has reduced by half, add the tea bags and stew for a few more minutes. It needs to be quite strong to come through in the cake.
Leave to cool.
Strain and add more milk if necessary, to make the mix up to 200ml.
Preheat the oven to 170°C and butter and line a square 20cm cake tin.
Put the cardamom pods in a pestle mortar and give them a cursory bash to open the husks, and pick out the black seeds inside (this is the fiddly bit).
Then grind them to a powder. Remove any last bits of husk.
In a separate pan, melt the butter, sugar and golden syrup. Allow it to cool a little.
In a large bowl sift the flour, cardamom and salt. Add fresh ginger.
Stir in the cooled syrup mixture, the eggs and finally the 200ml of chai.
Stir gently till well mixed, then pour in half mixture into cake tin then sprinkle half the masalachaicake1.jpgtopping/filling that you made earlier. Pour out rest of batter. Then over the top the rest of the topping/filling.
Bake for 50 minutes or until a skewer/toothpick comes out clean.
Rest in the tin for a few minutes before turning out.

Not too bad for a first attempt, don’t you think ? Tastes delicious too. Yummy eaten warm with a cup of tea. I know not exactly Christmassy but I do like my spices.

Author: akiwigirlabroad

'the universe always has your back'

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