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Chai cake

October 25, 2012

Boo bought some Pukka Vanilla Chai tea with her last time she came here. The smell was wonderfully warming and filled the kitchen with hints of exotica. “I’ve heard you can make a chai cake” she said. She’s not wrong. You can and I have, but unfortunately Boo is on a retreat (Buddhist, silent) at the moment so she can’t share in this wonderful cake – and by the time she returns there’ll be none left. Shame.

Chai cake goes like this. Grease and line an 8″ squre cake tin and heat the oven to 180c if you need to. Make 6floz chai tea using a pukka vanilla chai tea bag and an assam tea bag – or use two assam tea bags and add a pinch each of cinnamon, ginger, cardamon and cloves – and set aside to cool.

Beat together 6oz soft brown sugar with 4oz soft butter and then add two eggs. Fold in 8oz self raising flour, add  a teaspoon of cinnamon and half a teaspoon of allspice and then incorporate 4fl oz of the tea with it.

 

Add 3oz chopped very dark,  bitter chocolate – mine was 85%cocoa solids – and mix lightly.

Dollop the mixture in the tin and bake for about half an hour or until it looks done and has risen a little.

While it’s cooking put the remaining 2fl oz of tea into a saucepan with 2oz butter and about 6oz granulated sugar. Heat, stirring until the sugar’s dissolved and then bring to the boil. Boil for a minute or so until the mixture looks syrupy. As soon as the cake is done, pour the syrup over it and keep spooning it back on the top of the cake until it starts to set a little. The cake will have a pleasing shine to it when it cools.

Arlo thought I said it was “chive cake”. He was pleasantly surprised by its lack of chivey taste. It’s given me an idea though…

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2 Comments leave one →
  1. October 26, 2012 4:09 am

    Gosh, this looks marvellous ! I’m so loving it! =D

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