Masala Chai Cake
A fluffy cake spiced with masala chai that is easy, delicious and fragrant. All you need is one bowl to make it and a few pantry ingredients. Perfect for the festive season of Diwali.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Sauce pot
- Spoon
Ingredients
For the chai:
- 100 ml water
- 80 ml milk
- 30 gm tea powder (2 black tea bags)
- 2 tsp masala chai powder check notes*
- Pinch of salt
For the cake:
- 100 gm castor sugar
- 50 gm brown sugar
- 113 gm melted butter (or browned butter)
- 1 tbsp fresh ginger grated
- 2 eggs
- 62 gm yogurt
- 2 tsp vanilla extract
- 1 tsp almond extract
- 180 gm flour
- 112 gm almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- To make the masala chai we start by brewing the tea powder in water, milk and spices. Let this come to a boil and reduce the heat. Allow to simmer for a few minutes until you can smell the chai. Take off the heat and allow to cool.
- Preheat the oven to 180℃, line a 9 inch round with baking paper and set aside. In a large mixing bowl add the melted butter/browned butter, sugar, grated ginger and mix with a whisk.
- Add the eggs and mix until smooth. Add the chai (either strained or with the tea powder - I like to add half the tea powder mixture into the cake) and whisk until smooth.
- Add the flour, almond flour, baking powder, baking soda, salt and stir together. Pour the cake batter into the prepared tin and bake for 38-40 mins.
- Let it cool down, dust with cardamom mixed into icing sugar and slice.
Notes
- This recipe is the perfect make ahead dessert, as the flavors are better the next day.
- Do not over bake this cake as it will dry out.
- You can use your leftover chai to make this cake too.
- Masala chai powder recipe*