Chai Cake

Imagine a cake version of a Chai Latte or Indian tea, well here it is, a chai inspired cake! Soft moist spiced cake with a rich sweet ginger spiced frosting. I’m not huge fan of chai lattes as I’m not a big fan of milk, but this cake was a little slice of heaven! As it was a trail, it’s only a 4inch round ( a mini cake).

Cake Ingredients:
60g Margarine
140g Caster Sugar
120g Self Raising Flour
1/2 Tsp Baking Powder
Pinch of Salt
125ml Milk
1 Chai Tea Bag
1 Egg
1/4 Tsp Cinnamon
1/8 Tsp Ground Ginger
1/2 Tsp Cardamom

Frosting Ingredients:
Vanilla Butter Cream
1/8 Tsp Ground Ginger
1/8 Tsp Mixed Spice
1/8 Tsp Cinnamon

In a microwave proof cup add the 120mls of milk and a chai tea bag. Heat in the microwave for 1- 1 1/2 minutes to allow the tea to brew into the milk. Then allow to cool back down to temperature so that the cake batter doesn’t curdle.

In a mixing bowl add the remaining cake ingredients to the bowl and pour in the tea infused milk

Mix the batter on medium speed for at least 2 minutes.

Pour the batter into 2 4 inch greased cake tins and bake in the oven for 20-25 minutes at 170c.

Make some butter cream by beating together 50g butter, 1/2 tsp vanilla, 1 tbsp milk and 2-3 cups of icing sugar. Then Add mixed spiced, ground ginger and cinnamon.

Mix until all combined into the butter cream.

Allow the cake to cool and trim and level off one of the cakes.

Add the spiced butter cream in the middle of the cake and sandwich on the other cake. Slice and enjoy!