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Chai cake with ginger cream-cheese icing and pomegranate syrup
Chai cake with ginger cream-cheese icing and pomegranate syrup
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Decadent chai cake with ginger cream-cheese icing and pomegranate syrup.
Ingredients:
  • 2 chai tea bags
  • 300g unsalted butter, softened
  • 440g caster sugar
  • 6 eggs
  • 300g self-raising flour
  • 2.50 gm ground cinnamon
  • 1 tsp ground cardamom
  • 0.63 gm ground ginger
  • 1/4 tsp ground cloves
  • 250g cream cheese, softened
  • 150g unsalted butter, softened
  • 60g brown sugar
  • 600g icing sugar
  • 5.00 gm ground ginger
  • 1.25 gm ground cinnamon, plus extra to serve
  • 1 pomegranate, halved
  • 110g caster sugar
Instructions:
  • Preheat your oven to 170°C while preparing two 22cm springform cake pans by greasing and lining them.
  • Steep the tea bags in a jug with 1/2 cup (125ml) boiling water and let it cool. Use electric beaters to whip the butter and sugar until creamy, then gradually add the eggs one by one. Combine by sifting in the flour and spices, mixing thoroughly.
  • Strain out and discard the tea bags before carefully incorporating the cooled tea into the batter, while continuously beating. Divide the batter evenly between the pans, spreading it out to create an even surface, then bake for 45-50 minutes until golden brown and a skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
  • Using electric beaters, whip together cream cheese, butter, brown sugar, and icing sugar for 6-8 minutes until creamy and fluffy. Mix in ginger and cinnamon until well combined.
  • Prepare the pomegranate syrup by placing a pomegranate half, skin-side up, in a sieve set over a bowl. Use a wooden spoon to gently tap the skin to release the seeds into the sieve and the juice into the bowl. Repeat with the other pomegranate half. Save the seeds and combine the juice with sugar and 1/2 cup (125ml) water in a saucepan. Cook over low heat, stirring until the sugar dissolves. Increase the heat to medium and simmer for 3-4 minutes until the mixture thickens into a syrup. Stir in the reserved seeds and let the syrup cool.
  • Place one cake on a serving plate, generously spread half the icing, then top with the other cake and spread the remaining icing over the top. Just before serving, drizzle syrup and dust with cinnamon for a delightful finish.

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