You’ve heard of a masala chai latte but have you ever thought of it a delicious cake?
INGREDIENTS
For the cake
- 125g butter, softened
- 1 cup firmly packed brown sugar
- 3 eggs
- 1¼ cups self-raising flour
- ½ cup desiccated coconut
- 1 green apple, unpeeled and coarsely grated
- ¼ cup greek yoghurt
For the chai syrup
- 3 ceylon tea bags
- 1 cup boiling water
- ½ cup firmly packed brown sugar
- 1 tbsp honey
- 1 tsp vanilla essence
- 2 cinnamon sticks
- 1 cm piece ginger, peeled and thinly sliced
- 10 cloves
- 8 cardamom pods, crushed
- 2 star anise
METHOD
For the cake
PREHEAT oven to 180℃. Grease a loaf tin.
BEAT the butter and sugar using an electric beater, in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
FOLD in the flour, coconut, apple and yoghurt until just combined. Pour the batter into the prepared tin and bake for 1 hour, until golden.
For the chai syrup
STEEP tea bags in boiling water for 10 mins. Press out the tea bags and discard.
POUR the tea into a pot and add the remaining syrup ingredients. Place over a medium heat and stir until the sugar dissolves. Bring to the boil, then reduce to a simmer for 15 minutes, until the syrup thickens.
STRAIN syrup through a fine mesh sieve and set aside.
TO ASSEMBLE allow the cake to cool for 10 minutes. Using a skewer, poke a number of holes ¾ of the way through the cake, then slowly pour the syrup over the cake and allow it to soak in.
Serving suggestion: Enjoy this cake with a dollop of vanilla ice cream or freshly whipped cream.
