Hey you Chai Lover! This Cake is a dream come true for all the Masala Tea enthusiasts. It is deliciously moist, tender and the aroma is to die for!
"MASALA CHAI" (Spiced Tea) is not just a hot beverage, it is a feeling for us Indians. Our mornings start with a hot cup of tea, reading newspapers with a cup of tea is a routine for most of the Indians. Small break between office hours where everyone rush to the nearest tea stall to relax for few minutes. Evening gatherings are incomplete without this beverage. And NO GUEST at any home can leave without being served tea.
So we can see that there is a strong connection between us and this Spiced Tea, which originated in the Indian subcontinent but has gained a worldwide popularity.
Spiced tea is a blend of milk tea with added spices like cinnamon, cardamom, nutmeg, cloves, ginger, black pepper, etc. So when I thought of bringing Indian flavours to my desserts, I couldn't resist myself from making this "EGGLESS CHAI SPICED CAKE".
It is a perfect treat. That mild Chai flavour, moist and tender loaf cake is easy to bake and extremely delicious!
Enjoy this cake as a snack on its own or accompany it with hot cup of Masala Chai, with your favourite book. Now doesn't that sound like a perfect evening?
Few ingredients to bake this delicious treat and trust me you won't be able to stop yourself from indulging in another slice.
This rustic loaf is perfect example of "SWEET & SPICE, EVERYTHING NICE". Mild flavour of tea with beautiful hit of spices is a complete charmer.
The best part is that you can adjust the amount of spices and the kind of spices you want in this rustic loaf cake. But trust the actual masalas (spices) of the tea to bring out the best flavour.
Directions to bake this delight cannot be any easier and the final glaze closes the deal. The Masala tea glaze is the easiest sugar glaze with steeped chai flavour. The glaze not just beautifies the cake, it tastes delicious too.
You can skip making this glaze but it sure brings out the flavour of the cake. So I'd recommend to go all the way to top your cake with "Masala Chai Glaze". Super YUM!!
So here is the recipe of "EGGLESS CHAI SPICED CAKE"-
What you need?
Milk Tea:
Milk - 200 grams
Tea Leaves - 1 tablespoon
Cardamom - a pinch of crushed seeds
Cloves - 1 (crushed)
Ginger - 1/4 teaspoon (grated)
Cinnamon - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Cake:
All purpose Flour - 1 1/4 cups (175 grams)
Corn Starch - 1 tablespoon
Baking Powder - 1/2 teaspoon
Baking Soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Prepared Milk Tea - 3/4 cup (150 grams) (save remaining tea for the Glaze)
Castor Sugar - 6-7 tablespoons (75-84 grams)
Non-aromatic Oil - 3 tablespoons (40 grams)
Hung Curd (Thick curd) - 1/4 cup (60 grams)
Vanilla - 1 teaspoon
Milk Tea Glaze:
Powdered Sugar - 1/2 cup
Milk Tea - 1-2 tablespoon (adjust the consistency)
Vanilla - few drops
Directions:
- Prepare Masala Chai (Spiced Tea) by pouring milk in a pan. Add tea leaves and all the spices (adjust to your liking). Bring tea to a boil and let it simmer for 3-4 minutes. Sieve it in a clean bowl and let it come to room temperature.
- In the meantime preheat oven at 180 *C.
- Once the tea has cooled down, add oil and sugar to it. Whisk everything to combine and keep whisking till the sugar dissolves.
- Now add curd and vanilla to the milk tea mixture. Keep whisking to incorporate everything well. The mixture will give out beautiful aroma of all the spices.
- Add in sieved dry ingredients (Flour, cornstarch, baking powder, baking soda and salt) and fold to blend with the wet ingredients properly WITHOUT OVER-MIXING.
- Line a loaf pan (I used 9"*5" Loaf pan) with parchment paper and apply oil completely so that cake doesn't stick and comes out clean after baking.
- Now pour the prepared batter in-to the prepared loaf pan and give a small tab to settle the batter.
- Bake in the preheated oven at 180*C for 35-40 minutes or until the inserted toothpick comes out clean after the baking and cake feels springy to touch.
- Take the cake out once done and let it cool down completely before glazing.
-FOR GLAZE - Take Powdered sugar in a bowl. Add milk tea 1 teaspoon at a time and mix. Add vanilla and reach a thick consistency of the glaze. Pour it on the surface of the cooled cake and let it drip slightly from the sides.
- Your "Eggless Chai Spiced Cake" is ready.
Note:
- If possible use all the spices mentioned to bring out the best "Masala Chai" flavour but you can also adjust to your liking.
- This cake uses cornstarch, which results in more tender baked goods when used with flour because it helps in softening the harsh proteins of flour.
- Cornflour can be substituted with Cornstarch.
- Make sure that glaze is not lumpy but silky smooth so that it evenly flows from the surface of the cake.
- In sometime, the glaze hardens, becomes crusty and sets because of presence of cornstarch already present in the store-bought powdered sugar.
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