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Masala Chai Cake
Ravi Sharma

Masala Chai Cake

A soft, moist and gently spiced cake that tastes like a cup of masala chai. Made in one bowl with pantry spices, it's the perfect snack for Diwali evenings with family and guests.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 Slices
Course: Dessert, Snack
Cuisine: Indian
Calories: 340
Ingredients Method Notes

Ingredients
  

For The Cake
  • 1½ cups maida all-purpose flour
  • ¾ cup sugar or ½ cup sugar + ¼ cup jaggery powder
  • ½ cup oil or melted butter
  • ¾ cup milk warm
  • 2 tbsp strong chai
  • 2 eggs
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla essence
  • 1 pinch salt
Chai spice mix
  • 1 tsp cinnamon powder
  • ½ tsp ginger powder sonth
  • ½ tsp cardamom powder
  • ¼ tsp black pepper powder
  • ¼ tsp clove powder
Topping (optional)
  • 1 tbsp sugar mixed with ½ tsp cinnamon
  • 1 tbsp chopped pistachios or almonds

Method
 

  1. Preheat the oven to 180°C (356°F). Grease a 7-inch tin and line it with parchment paper.
  2. Boil ½ cup water with 1 tea bag or 1 tsp tea leaves for 3 minutes. Strain and set aside 2 tablespoons to cool.
  3. In a large bowl, whisk the sugar, oil, eggs and vanilla for 2 minutes until smooth. Add the warm milk and chai, and mix well.
  4. Sift in the flour, baking powder, baking soda, salt and all the spices. Fold gently until just combined. A few small lumps are fine.
  5. Pour the batter into the tin, tap lightly on the counter to remove air bubbles, and sprinkle the cinnamon sugar and nuts on top.
  6. Bake for 35 to 40 minutes, until a toothpick inserted in the centre comes out clean. Start checking at 30 minutes.
  7. Rest the cake in the tin for 10 minutes, then lift it out and cool completely on a wire rack before slicing.

Notes

- Make the chai strong. Weak tea disappears in the cake.
- Don't over-mix. Stop as soon as no dry flour is visible.
- Use fresh spices for the best flavour.
- Egg-free: replace the 2 eggs with ½ cup curd and an extra pinch of baking soda.
- Whole wheat: use half maida and half whole wheat flour.
- Glaze: mix ½ cup powdered sugar with 1-2 tbsp milk and drizzle over the cooled cake.
- No oven: bake in a covered kadhai on low heat with a stand inside for 40-45 minutes. Don't open the lid before 30 minutes.
- Storage: 3 days at room temperature, 7 days in the fridge, or 1 month in the freezer.