At home all of us are such a big fan of masala chai that my 14 month old baby asks for tea after every meal. He gets his little toy cup and toy kettle and I have to pour 2-3 drops of tea into his milk. He sits and sips it slowly like his grandfather.
And then I saw this cake in The Big Book of Treats by Pooja Dhingra. What a wonderful idea to incorporate masala chai flavours into cake. We have pots of lemongrass and basil in the window and use it regularly while brewing tea. So I added it to this cake and the frosting has basil seeds and flowers. Straight from the plant. It gives the cake a very refreshing taste. Something familiar and yet decadent.
Presenting The Masala Chai cake :
- 150 gram maida
- 1 teaspoon baking powder
- 100 gram Amul butter – at room temperature
- 200 gram castor sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 80 ml chai – freshly brewed without sugar and milk
- Basil leaves and lemon grass while brewing tea
For the frosting :
- 100 gram butter
- ¼ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- 225 gram icing sugar
- 1 tablespoon milk
- Few basil (tulsi) flowers for decoration
What to do :
- Whisk the maida and baking powder together and sift it.
- In another bowl whisk butter and add sugar and vanilla essence.
- Add the eggs one at a time, incorporating it well into the mixture.
- Add the brewed chai to the batter, mix well.
- Then fold in the flour mixture with a spatula.
- Preheat oven to 170 for 5 minutes.
- Line a muffin pan with paper cups. Fill it with the batter.
- Bake for 15-20 minutes till a skewer inserted in the centre comes clean.
- To make the frosting, cream butter and then add all the ingredients together and whisk well till it forms a smooth icing. Fill it in a piping bag with nozzle of your choice.
- Once the cupcakes are cooled, pipe the frosting on the cupcakes. Decorate with basil flower stems.
- The same batter can also be used to make cupcakes. It yields 12 cupcakes. And two small loaves.
- Basil flowers are totally edible and definitely use them if you can. The regular tulsi flowers can also be used.
- The crumb of this cake is very soft and melts in the mouth. the trick is to use room temperature butter and eggs.
- It can be stored for 5 days without frosting and upto a week further in the fridge.
Edited to add on 17 May 16′ : In a hurry to bake the cake, I added hot tea to the eggs, and part of it caramelised to sticky toffee like structure. Not very pleasant. Note – Always add cooled tea.