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Chai Masala Cake (Masala Tea Cake)
Author:
EasyRecipes .
Recipe type: Dessert
Cuisine: Indian
Serves: 12
Prep time:
Cook time:
Total time:
The aromas in the house are going to drive the neighbors insane so make sure you make enough to share with everyone 🙂 This oh-so-grown-up cake and it’s intensity of flavors are going to make you feel like a pro. Enjoy this wonderful cake with a cup of Tea, with breakfast or as a dessert (with ice-cream…)!
Ingredients
- Filling/Topping:
- Unsalted Butter – 1 tbsp, softened
- Brown Sugar – 3 tbsp
- Flour (Maida) – 1.5 tbsp
- Walnuts – ⅓rd cup, chopped
- Chai (Tea) Masala – 2 tsp
- Batter:
- Flour (Maida) – 1.25 cup
- Salt – ⅛th tsp
- Baking Soda – ½ tsp
- Baking Powder – 1 tsp
- Unsalted Butter – 6 tbsp, softened
- Sugar – ½ cup
- Large Eggs – 2
- Thick Yogurt – ¾th cup
- Vanilla Essence – ½ tsp
- Butter for greasing baking dish
- Flour for dusting
Instructions
- Pre-heat oven to 350 degrees F/180 degrees C.
- Butter the sides and bottom of the baking tray and lightly dust with Flour and remove excess.
- Topping/Filling:
- In a shallow dish, combine Butter, Brown Sugar, Flour (Maida), Walnuts and Chai (Tea) Masala.
- With a fork mix till it is crumbly and set aside for later.
- Batter:
- In a bowl, sift all the dry ingredients – Flour, Baking Soda, Baking Powder and Salt.
- Mix and Set aside.
- In a mixing bowl, cream the Butter and Sugar together on low speed with a hand blender.
- Once creamed, break in the Eggs into the batter and incorporate well.
- Add in the Vanilla Essence and mix.
- Add in the sifted dry ingredients and the Yogurt alternately in the batter.
- Beat till it is all done and incorporated well into a smooth batter.
- In the loaf pan, pour half of the batter.
- Tap and level it.
- Sprinkle ¾th of the topping/filling mixture on the batter.
- Pour the balance of the batter and level.
- Sprinkle the balance of the topping/filling and place the baking pan into the center of the oven.
- Bake for 40-45 min. Insert a toothpick to make sure it is baked.
- Once done, take out of the oven and allow to stand for 10 minutes, loosen the edges and then flip onto a cooling rack.
- Serve warm or allow to cool and store for a later time.
Notes
1. For Eggless Cake, substitute: 2 tbsp of Flaxseed + 6 tbsp Warm Water. Mix and allow sit aside for 5 min. Mix in place of eggs. Add additional ½ tsp of Baking Soda.
2. Store the cake in the fridge for 1 week or in the freezer for upto a month.
3. To make it sweeter, increase the amount of Sugar.
2. Store the cake in the fridge for 1 week or in the freezer for upto a month.
3. To make it sweeter, increase the amount of Sugar.
