As the holiday season fast approaches, I decided to make my very own “Chai Masala Tea Cake” or Spice Tea Cake. Indian tea is made by brewing black tea with a mixture of aromatic Indian spices and herbs. Milk is added and further boiled until a golden brown tea begins to emerge. Hmmm it truly is a cup of heaven!
I wanted to combine my love of Indian tea and cake together. And so, I added my Indian tea masala spices in to my cake mixture and hey presto… a delicious warm spice cake was born. With winter around the corner, this will be a great tea and warm desert combination.
Prep time: Around 30 Minutes
Cooking Time: 50-60 Minutes
- Eggs: 2
- All-purpose plain flour: 2 1/4 cups
- Sugar: 1-1 1/4 cup
- Vanilla essence: couple of drops
- 6 Teabags (English breakfast) plus a cup of boiling water
- Plain Oil: less than 1/4 of cup
- Baking soda: 2 tsps
- Chai Masala: 3-4 tsps
- Milk: 1 1/4 cups
If you don’t have any Indian Chai Masala, do not fear, it is easy to make. You will need:
- Ginger powder or fresh grated ginger: 1 tsp
- Cinnamon stick/powder: 1 or 1tsp
- Green Cardamom: 1 tsp
- Cloves: 1 tsp
- Freshly grated nutmeg: 1tsp
- Pre-heat the oven to 350c. Grease your baking pan with butter and dust with flour.
- Next prep the tea liquor (you will be using this in your cake mixture). Boil a cup of water. Once the water is boiled, pour it into a cup and add 6 teabags (I used English Breakfast flavour teabags). Let the cup of tea stand for a couple of minutes.
- Once the tea bags have soaked through, take all 6 tea bags out. Make sure you squeeze all of the excess water out of the tea bags back into the cup. While you prep the rest of the cake mixture, place your brewed tea in the fridge.
- If you don’t have ready-made chai masala to hand, get all of your spices (cinnamon, ginger, cardamom, nutmeg and cloves) and grind together making a smooth brown powder. Set aside once complete.
- Now take a medium size mixing bowl and sieve the all-purpose flour, baking soda and chai masala together (around 2 tsp worth of chai masala – or more depending on how spicy you want the cake). Re-sieve and set aside.
- In another bigger mixing bowl, mix the sugar and butter together until all of the butter is covered. Then slowly crack one egg at a time, and begin to beat the mixture with an electric hand-held mixer. Once both eggs have been mixed in, add a few drops of vanilla essence, oil and finally the tea liquor you made earlier. Continue to beat the mixture until the batter turns in to a smooth, fluffy and yellowish cake mixture.
- Now take your flour mixture and milk and add in these two ingredients into the cake mixture alternatively. As you add each turn of flour and milk, fold the cake mixture together with a wooden spoon or spatula. Keep folding until your cake mixture is smooth and brown. Do not use a the electric hand-held blender as we do not want to over work the mixture.
- Once the cake mixture is complete, pour it into your baking pan (3/4 level leaving room for the cake to rise). Tap the baking pan to ensure there are no air bubbles and the leveling is equal. If you have any chai masala left over, sprinkle some on top to give the cake an extra spice.
- Place your cake tin into the oven and let it bake for at least 50-60 minutes. Once the cake has risen, you will need to check if it has been cooked through. If the mixture wabbles at all, it is not cooked. Also if you stick a knife in the cake and the batter does not stick, then you will know the cake has cooked through and is ready to be eaten!
- Once the cake is fully cooked, take it out of the oven and leave it to stand for around 10 minutes before you remove it from the baking pan. You can decorate the cake how you wish or alternatively you can leave it plain.
Finally, serve with your Chai Masala Tea Cake with a cup of hot tea or milk.
DeepsMak Blogging with a Cuppa