September 10, 2011

Chai Tea Cake

Wow, how busy is life!  So many things going on I haven't had a lot of time for blogging lately.

I have a bit of a back log of things to blog.  This cake is one such recipe....

This cake far exceeded my expectations.

I really love chai tea, so this really hits the spot for me.  I didn't expect the chai flavour to be so pronounced, but was very pleasantly surprised!  You can ice it with cream cheese icing, or warm with custard (which is what I did).

2 Chai tea bags
1 cup boiling water
1 cup caster sugar
1 tsp salt
1 tsp bi-carb soda
1 tsp mixed spice
60g butter
1/4 cup glace ginger (I really feel this is optional, I prefer it without)
1/4 cup dried apricot, chopped
1 egg
1 cup self raising flour
1 cup plain flour

Cream cheese icing
2 cups icing sugar
4 tbs cream cheese
40g butter, softened

  1. Preheat oven to 180 degrees C.  Lightly grease a 21cm bundt tin (I used a silicone pan).
  2. Infuse tea in boiling water.  Remove tea bags
  3. Combine tea, sugar, salt, bi-carb soda, mixed spice, butter ginger and apricot in a large microwave safe bowl.  Place in microwave in 1 minute bursts, stirring every minute, until butter melts.  Set aside to cool.  
  4. Stir in egg, then fold in the flours until combined.
  5. Spoon mixture into prepared pan, and place on a baking tray in the preheated oven for 1 hour, or until a skewer inserted into the inner part of the cake comes out clean.  
  6. Cool the cake in the pan, turn out onto wire rack when mostly cool.
  7. Meanwhile, make the cream cheese icing by creaming together all icing ingredients.
  8. Ice cake and enjoy!