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Masala Chai Drizzle Cake

It's autumn, the Great British Bake Off is in full swing and today marks the end of  National Baking Week - 14th-20th October.

So, in a nod to all of the above, we wanted to share one of our family baking favourites. Perfect for the cooler days and longer evenings, our Masala Chai Drizzle Cake is just the ticket at this time of year. This loaf cake is essentially our Masala Chai tea in cake form with a subtle blend of aromatic cardamon, warming cloves and sweet cinnamon. What makes this a true reflection of our tea however, is the drizzle glaze; the milk is infused with our Masala Chai which, when mixed with vanilla and icing sugar, makes this cake very special indeed.

A rich and decadent slice, we recommend enjoying with one of our lighter, more refreshing brews (think Lover's Leap Ceylon, Darjeeling First Flush or Keemun Orchid), a cosy blanket and the latest episode of Great British Bake Off.

Ingredients

Loaf Cake

170g golden caster sugar

115g softened butter or margarine

large eggs

120mls cooled Masala Chai Tea

80mls milk or alternative

tsps vanilla extract

250g plain flour

tsps baking powder

3/4 tsp crushed cardamom seeds

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp salt

Drizzle Glaze

120g icing sugar

¼ tsp vanilla extract

tsps milk or alternative

The already steeped leaves used to make the cooled tea

Instructions

  1. Preheat oven to 180˚C (350˚F) and grease 8x4” loaf tin or line with baking paper.
  2. In a large bowl, beat golden caster sugar and butter until light and fluffy. Add in the cooled Masala Chai, milk, eggs and vanilla and beat until well combined.
  3. Add in flour, baking powder, cardamom, cinnamon, cloves and salt until just combined. Do not overwork the dough.
  4. Spread evenly into loaf tin and bake for 50-60 minutes or until toothpick inserted in centre comes out clean.
  5. Meanwhile, steep the spent Masala Chai leaves in the cold glazing milk for the full cooking time.
  6. Cool the cake in tin for 10 minutes, remove from the tin and place on plate.
  7. Combine icing sugar, vanilla and milk in a small bowl. Add additional milk, 1 teaspoon at a time to achieve a drizzly consistency.  Prick holes in the still slightly warm loaf and generously drizzle with the Masala Chai glaze.
  8. Leave to cool completely then serve.

Try this recipe with our Ruby Rooibos Chai blend for a subtle but spicy kick, or even our Persian Chai for an altogether more floral flavour! 

Tried this recipe and loved it? Let us know: @debonairteacompany

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