Chai Spiced Cake

Chai Spiced Cake

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):

  • 300ml thickened cream
  • 60g butter
  • 1 cup Jaggery
  • 2 tablespoon 11 Spice Chai
  • 1/2 tsp vanilla extract

Method for Chai Cake:
  1. Preheat oven to 190°C / 170°C Fan. Grease a bundt cake tin, set aside. 
  2. 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.
  3. In a separate bowl, whisk the eggs. Add the sour cream and vanilla and whisk again until combined.
  4. Sift the mixed spice, flour and salt together into a separate bowl and set aside.
  5. 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.
  6. 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.
  7. 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:

  1. Combine all the listed ingredients into a saucepan over medium heat.
  2. Stir the sauce for about 4 - 5 minutes until everything is combined and it comes to the boil.
  3. Reduce heat to medium-low and simmer for 2-3 minutes then strain the sauce into a jug for pouring later.
  4. 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.
  5. Slice and serve the cake into plates with remaining sauce. Enjoy this finger licking dessert! Your family and friends will be so impressed :)


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