A recipe adapted from "Tessa's Spiced Cake" by Ottolenghi, Uppma has infused her chai expertise to create an irresistibly delicious cake. Featuring Chai Walli's Golden Chai and a sprinkle of chai dust, this sweet creation is a crowd-pleaser.
Ingredients for Chai Cake:
- 180g butter (salted or unsalted), softened
- 160g dark brown sugar
- 300g jaggery
- Zest from one lemon
- 3 large free-range eggs
- 120g sour cream
- 1 tbsp vanilla extract
- 2 tbsp Chai Walli's Golden Chai, brewed
- 220g plain flour
- 3/4 tsp salt (only add a pinch if using salted butter)
- 1/2 tsp bicarbonate of soda
- 1 tsp apple cider vinegar (or malt vinegar)
- 1 tsp chai dust
Ingredients for Chai Caramel Sauce (optional):
Method for Chai Cake:
- Preheat oven to 190°C / 170°C Fan. Grease a bundt cake tin, set aside.
- Place the butter, sugar and orange zest in a large mixing bowl. Cream until lightened and smooth, you don’t want to aerate the cake too much.
- In a separate bowl, whisk the eggs. Add the sour cream and vanilla and whisk again until combined.
- Sift the mixed spice, flour and salt together into a separate bowl and set aside.
- Add the dry ingredients a third at a time along with a third of the egg and sour cream mixture and mix until completely incorporated.
- Stir the bicarbonate of soda with the vinegar in a small bowl – it will fizz up a little. Add this mixture to the cake batter and mix until combined. Transfer the cake batter into the loaf tin and bake for 45-50 minutes or until a cake tester inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 15 minutes, then transfer it to a wire rack and leave it to cool completely before slicing.
The cake can be stored at room temperature in an airtight container for up to 5 days.
Method for Chai Caramel Sauce:
- Combine all the listed ingredients into a saucepan over medium heat.
- Stir the sauce for about 4 - 5 minutes until everything is combined and it comes to the boil.
- Reduce heat to medium-low and simmer for 2-3 minutes then strain the sauce into a jug for pouring later.
- Once the chai pudding cake has cooled down and you're ready to serve it, pierce it all over with a skewer then pour 1/2 cup of the warm chai caramel sauce over it. Stand for 10 minutes.
- Slice and serve the cake into plates with remaining sauce. Enjoy this finger licking dessert! Your family and friends will be so impressed :)