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Chai-spiced cakes with Earl Grey tea syrup
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Spicy cakes with tea syrup are irresistibly delicious when served warm.
Ingredients:
  • 125g butter, softened
  • 200g brown sugar
  • 3 eggs
  • 75g plain flour
  • 40g self-raising flour
  • 45g desiccated coconut
  • 60g yoghurt
  • 2.50 gm ground cinnamon
  • 2.50 gm ground ginger
  • 1/2 tsp ground fennel
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cloves
  • Pinch ground white pepper
  • 4 Earl Grey tea bags
  • 1 cinnamon stick
  • 2 cardamom pods, bruised
  • 250ml water
  • 100g caster sugar
Instructions:
  • Preheat your oven to 160°C while you generously grease twelve loaf or friand pans with a 1/2-cup (125ml) capacity.
  • In a medium bowl, use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well between each addition until just combined. Mix in the flours, coconut, yoghurt, cinnamon, ginger, fennel, cardamom, cloves, and pepper until combined. Spoon the batter into the prepared pans and smooth the surface.
  • Place in a preheated oven for 20-25 minutes, or until a skewer inserted in the centers comes out clean. Then, transfer to a wire rack to cool completely.
  • Place the tea bags, cinnamon stick, and cardamom pods in a saucepan with boiling water. Let it sit for 5 minutes to infuse. Remove the tea bags, add sugar, and heat over low, stirring for 2 minutes until sugar dissolves. Increase heat to high, boil for 5 minutes until syrup slightly thickens. Pour over warm cakes and serve.

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