Tea or Chai is life for Indians and we love our tea with a bunch of spices in all seasons – sometimes with ginger, cardamom, pepper or a mixture of other warm spices. Tea is mellowed with some milk and sugar and is a perfect companion between lunch and dinner time with some cake and biscuit. The roots of this habit definitely comes from the colonization of the British but I think this is one habit that we don’t mind at all. And who wouldn’t like a Masala Chai Cake. It has all the warmth of a spices, mixed in a cake and goes well at anytime of the day.
Chai stands for Tea in Hindi and is often called Chai Tea Latte, though calling it Chai Tea would essentially mean you are calling it Tea Tea Latte. I think universally we should just call it Chai and all chais are 95% of time with milk so making it latte in any case isn’t it?
Till then enjoy this super easy cake and impress your family and friends during Tea Time or should I say Chai Time.
Masala Chai Cake
Dry Ingredients to be sifted
Ingredients for the filling
Preheat the oven at 350F or 180C and grease a loaf pan with some oil/butter.
Using a sieve, sift the dry ingredients to avoid any lumps in the cake.
Take all the ingredients for filling in a flat bowl and using a fork mix everything well and keep it aside. This will serve as the filling inside the cake as well as the topping. It will turn out to be a crumbly mixture.
Using a hand mixer or kitchenaid, blend the sugar and unsalted butter to make a creamy mixture, this will make your cake super soft.
After the mixture is creamy, add 2 large eggs, vanilla essence and beat everything well using the hand mixer.
Add the dry flour mix and yoghurt little by little to the wet mixture and keep beating it using the hand mixer. Using a spoon, clean the edges to get a good well mixture batter.
In the loaf pan, add half of the water and the filling mixture (3/4th of it) and sprinkle it evenly. Pour the remaining of the batter and sprinkle the remaining of the filling as a topping. Tap it down evenly to avoid any air bubbles caught in the mixture.
Bake this at 350F or 180C for 40-45 mins or till you see the mixture is cooked right till the centre. Insert a toothpick and see if it comes out clean. Let it rest for sometime, before you remove it from the pan.
This cake can be served with tea or coffee or just enjoyed as is. It can be stored at room temperature for upto 3 days and in the fridge for 1.5 weeks and in the freezer upto a month.
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