In a In a small sauce pot on medium heat add the cream, milk and tea powder. Add 1/2 tsp masala chai powder and brew until it reaches a vigorous boil. If you are adding fresh ginger and lemon grass now is the time to add it, add your saffron strands and let this mixture boil for 2-3 mins on medium to high heat, add a little milk and let it boil again.

After its boiled reduce the heat. Let it simmer for 5 mins. Allow to cool and strain.

Preheat the oven to 220℃, line your 9inch spring foam tin with 3 sheets of baking paper - we want the size of the paper to be larger than the tin. Scrunch the paper into the tin and it should be rustic so don’t over think it.

In a large mixing bowl add the room temperature cream cheese and whisk until smooth. Add the brown sugar and mix until smooth. Add the eggs, one at a time and mix until combined. Add the vanilla, salt and whisk again.

Add the cooled masala chai mixture and whisk until smooth. Add the flour into the batter and gently whisk until combined.

Pour this over a strainer into the lined tin, bake for 35-40 mins until the top is dark brown and little blistered. The center should be wobbly when you shake the tin.

Remove from the oven and allow it to cool for 4-6 hours in the fridge before slicing and serving.