top of page
  • Kirsten

Chai Spiced Cake

Whilst we do love drinking tea (one would hope anyway....) we also do like to use our tea in cooking. This cake recipe is so very easy and oh so very tasty! Was hard to share with the kids, or maybe it was more hard to get a slice between their little hands gobbling it all up.

Foodie Bit:

300ml milk

2 tbs Cheeki Chai

125g softened butter

210g castor sugar

2 eggs

250g sifted SR flour (can substitute for gluten free, although I was a bitch and didn't so Amy couldn't eat any)

20g softened butter (extra)

1tsp ground cinnamon

1tbs brown sugar

To Do Bit:

Preheat that oven to 180C as well as greasing a 20cm cake tin.

Add the milk and chai to a small saucepan, placing over medium heat to bring to the boil. Then simmer for 10 minutes. Strain and refrigerate the infused milk.

Cream together the butter and sugar until the mixture is light and fluffy. Add the eggs in at one at a time. Then add half the flour with half the milk, beating in between before adding the next half.

Transfer the mixture into the tin, place in the oven and bake for 50 minutes. Remove from the oven and allow to sit for 5 minutes before removing from the pan to cool on a wire rack. To serve, melt the extra butter and brush over the cake. Then combine the sugar and cinnamon and sprinkle away over the cake. Slice and enjoy with yourself or your family. Just not Amy.

39 views0 comments

Recent Posts

See All
bottom of page