This chai spiced tea cake is a twist on a classic that brings new and exciting flavours into each mouthful and makes afternoon tea feel that little bit fancier.
Prep Time 45minutes
Cook Time 1hour
Total Time 1hour45minutes
2eggs, room temperature
1 1/4cups (185 grams)self-raising flour
1/4cup (40 grams)plain flour
2teaspoonschai spice mix(see notes)
1/2cupvanilla almond milk
2chai tea bags
¼cup (60 grams)dairy-free spread*
1teaspoonchai spice mix
¼teaspoonchai spice mix
Preheat oven to 160°C and spray a 22cm springform pan with cooking oil and line the bottom with baking paper.
In a small bowl or mug, warm the milk in the microwave for 30 seconds and place in two chai tea bags and set aside to steep.
Make the crumb. In a small bowl place crumb ingredients and mix together using a fork or your hands to rub the dairy-free spread into the dry ingredients to create a crumb. Place in fridge to chill.
Make the cake. In a large bowl, beat together butter, sugar, with an electric handheld mixer or a stand mixer with a paddle attachment fitted. Add in eggs one at a time and vanilla and continue beating until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
Remove tea bags from cooled milk. Sift flour and gradually mix through batter alternating with milk until the batter is creamy and smooth.
Spread mixture into prepared cake pan and bake for 1 hour or until a skewer when inserted comes out clean. Remove from oven and allow to cool for 10-15 minutes before releasing from the pan to cool completely.
Make the glaze. In a small bowl, combine icing sugar, chai spice and a little water at a time and mix together until glaze is the desired consistency, being careful not to be too thin. Drizzle over cooled cake and serve.
I make my own chai spice mix using the following combo: 3 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp each of ground cloves, ground nutmeg, and ground cardamom. Any remaining spice mix can be kept in a airtight container in the pantry.*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will workAdapted from Taste.