I made Chai Cake the same weekend I made Beer Pie, which was a weekend that some of our close friends were coming to visit. Luka and Clara were coming down from Massachusetts, just for funzies, and Micah and Casey were coming out from Brooklyn, since Casey and I had some work to do to prepare a proposal for a workshop we’re submitting for an upcoming conference.
We had some hanging out in the kitchen time as I threw this together and we all made a big kitchen mess, and Luka drank chai. Casey ended up loving this cake so hard, though, so I’m calling it Casey’s Chai Cake, and the next time I make it, I’ll invite her over. <3
I've been meaning to experiment with tea in cake for a while, and I've had several reminders lately. There will probably be more, too, since we just ran out of tea, so I put in a new order of loose leaf from The Tea Table, including for some Lavender Butterfly Tea, which I can’t wait to play with. A really good cup of tea is one of my favorite things in the world. A recipe for Earl Grey Tea Cakes is soon to come…
1 and 1/3 cups of milk
6 chai tea bags, without added sweetner (I used a mix Twinings Chai and Twinings Pumpkin Chai, though I have some loose chai coming, too, for next time)
1 teaspoon of vanilla extract
1 cup all purpose flour
1 and 3/4 cups of whole wheat pastry flour
1/2 cup + 1 tablespoon brown sugar
1/2 cup + 1 tablespoon white sugar
1/4 cup honey
1 1/2 tablespoons of baking powder
1 teaspoon of ground cinnamon
2 teaspoons of ground cardamom
1/2 teaspoon of salt
2 sticks butter
3 tablespoons honey
1/4 teaspoon ground ginger
2/3 cup confectioner’s sugar
milk to desired consistency (I probably used 1/4 cup)
pinch of salt (to cut the sweetness a bit)
Preheat the oven to 325 Degrees F. Grease and lightly flour a 10 cup bundt pan.
In a small saucepan, bring the milk to a simmer over low-medium heat. Remove from heat. Add the tea bags and allow to steep for 5-6 minutes. Remove the tea bags and cool the milk completely.
Meanwhile, cream the butter, white sugar, brown sugar, and honey until light and fluffy, in a stand mixer or a large bowl. Add the eggs, one at a time, then the vanilla.
In a separate bowl, combine the remaining dry cake ingredients. Stir together the all purpose flour, whole wheat pastry flour, salt, cinnamon, and cardamom.
Add the milk and the dry mixture to the creamed mixture, mixing them together, alternating between milk and dry mixture until they are completely combined.
Pour into the prepared bundt pan. Bake on the bottom rack at 325 for 40 minutes or until a toothpick comes out clean.
Meanwhile, make the glaze. Mix the ginger, salt, and the confectioner’s sugar together. Add the honey and a tiny bit of milk, stirring until all the sugar is absorbed, adding more milk as needed.
Apply glaze while the cake is warm. The glaze will soak into the cake a bit and leave a shiny sweetness on the crunchy peaks.