Masala chai cake

Masala chai cakeWell, it’s been rather longer since my last post than I originally anticipated! But I have been baking, so fear not. My first bake of 2017 was this rather delicious masala chai cake.

The recipe is from The Cardamom Trail, the book by one of my all-time favourite GBBO contestants, Chetna Makan. It’s a lot simpler than the recipe I came up for my own sort-of successful tea masala cake five years (!) ago – and a lot more successful at replicating the flavours of traditional Indian chai, too.

Masala chai cake
I’m a huge fan of Chetna’s recipes – they’re usually not too complicated, but they still deliver on both the flavour and texture fronts every time. This masala chai cake recipe is no exception; the sponge is beautifully soft and light, while the gorgeous combination of cardamom, cloves, cinnamon and ginger really comes through.

I chose not to make the frosting because, like many other people, I’ve been trying to eat a little less fat and sugar in the aftermath of the excesses of Christmas. I think the cake is beautiful without the frosting, but I can also see how it would add a bit more oomph if you were making the cake for a less diet-conscious crowd. Without the frosting, the cake comes in at around 150 calories per piece if you cut it into 20 pieces, which I think is very reasonable for such a delicious cake!

Masala chai cake
The recipe isn’t online, but I would strongly recommend that anyone who’s a fan of using spices in baking buy The Cardamom Trail – it’s a fantastic book and I can’t wait to make something else from it!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s