Adapted from MessMakesFood.com
What is it about a Bundt cake?? They’re just irresistible—the round curves, the glaze on top—it’s like a giant donut just whispering for you to take a bite. Try saying no to a slice glazed with chai tea and spiced with cinnamon and vanilla.
Pairings
- Spiced Cinnamon Chai Black Tea, by Lipton
- Apple Cinnamon Chai Tea, by Adagio
- Honey Vanilla White Chai Tea, by Celestial Seasonings
Ingredients
For the cake
- 250ml semi skimmed milk
- 3 vanilla chai teabags
- 220g butter
- 350g caster sugar
- 4 medium eggs
- 380g plain flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp vanilla essence
For the tea glaze
- 1 vanilla chai tea bag
- 60ml semi skimmed milk
- 160g icing sugar
- 1tsp cinnamon
- 1tsp vanilla essence
Method
For the cake
- Heat the milk in the microwave until nearly boiling. Brew the tea bags in the milk for 5 minutes. Put brewed tea to one side.
- Pre-heat oven to 180C.
- Butter and flour and bundt tin.
- Cream together the butter and sugar until smooth.
- Add in the eggs, mixing after each one is added, until fully combined.
- Mix in the vanilla essence.
- Sieve in the dry ingredients and mix until smooth. Pour in the brewed tin and mix again until fully combined. Pour into the bundt tin.
- Bake for 40-45 minutes until a skewer can be inserted and pulled out clean. Leave to cool for 5 minutes and then turn out onto a cooling rack.
For the tea glaze
- Brew the teabag in the milk as before.
- Mix into the icing sugar with the vanilla essence and cinnamon. More or less may be required to get it to your desired consistency. Whisk until smooth.
- Pour over the cake.
