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Spiced Chai Tea Cake Recipe | |
Thai Cakes | |
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Ingredients:
1 box (about 18 ounces) spice cake mix1 1/2 cups chai tea latte concentrate, such as Oregon Chai 1/3 cup nut oil, such as walnut oil 3 eggs, large or extra large 8 slices crystallized ginger, finely diced (about 1/3 cup; optional) 1 cup prepared whipped cream cheese icing No-stick flour and oil Baking spray
Directions:
Heat the oven to 350F. Spray the interior of a nonstick Bundt pan with baking spray.Cobine the cake mix, 1 1/3 cups chai concentrate, oil, and eggs in a large bowl and beat until smooth and fluffy, about 2 minutes. Stir in the candied ginger, if desired. Spoon into the bundt pan and bake until a tester inserted into the crest of the cake comes out clean, about 40 minutes. Cool in the pan for at least 20 minutes. Invert the cake onta serving plate and cool to room temperature. Mix the icing with the remaining chai concentrate and drizzle over the top of the cake, allowing the glaze to run down the sides in rivulets. Slice and serve. Chai is black tea infused with spice cake spices - cinnamon, ginger, cardamom, clove, allspice, and mace. So it seemed a logical experiment to introduce it into a spice cake recipe. The cake didn't get spicier. Instead, it became more complex in flavor, subtler and wonderfully floral.
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