Masala Chai Cake

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.

Chai cupcakes with basil flowers

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 :

Chai cake

Ingredients

  • 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

Chai cupcakes making

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

Chai cupcake with periwinkle

What to do :

  1. Whisk the maida and baking powder together and sift it.
  2. In another bowl whisk butter and add sugar and vanilla essence.
  3. Add the eggs one at a time, incorporating it well into the mixture.
  4. Add the brewed chai to the batter, mix well.
  5. Then fold in the flour mixture with a spatula.
  6. Preheat oven to 170 for 5 minutes.
  7. Line a muffin pan with paper cups. Fill it with the batter.
  8. Bake for 15-20 minutes till a skewer inserted in the centre comes clean.
  9. 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.
  10. Once the cupcakes are cooled, pipe the frosting on the cupcakes. Decorate with basil flower stems.

Crumb of chai cupcake

Notes :

  1. The same batter can also be used to make cupcakes. It yields 12 cupcakes. And two small loaves.
  2. Basil flowers are totally edible and definitely use them if you can. The regular tulsi flowers can also be used.
  3. The crumb of this cake is very soft and melts in the mouth. the trick is to use room temperature butter and eggs.
  4. It can be stored for 5 days without frosting and upto a week further in the fridge.

Basil Chai cake

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.

Trapped.

IMG_20160305_220251

Yesterday I had a rough day at work. I tried to do something I am not good at. And it backfired. I was upset and distressed.

When I came back home, my 14 month old son sensed it. He gave me some hugs and in general wanted to cling to me. I was already pre-occupied and tried to shrug him and look at my laptop. He was not happy. Finally I took him to bed at 8 pm, his usual bed time and tried to make him sleep. Changed his diaper, gave him the vitamins, put on his night dress and kept him on the bed. He wanted to babble and read his book . About dogs and balloons in the park. I wanted him to go to sleep. Finally I switched off the lights, he cried a little, but soon fell asleep with his blanket. He likes to carry it everywhere these days. It’s my grandma’s old saree now stitched together to make a blanket. Baby boy hates it if we try to take it from him. I used to use that blanket before him, and it still has my smell. May be that’s why he likes it.

Later that night, I was talking to a friend. He was having a troubled day. I have known him for the last 3 years but that was the day when he decided to tell me that he was abused between the ages of 5-8. By his dad’s orderly. He tried telling his parents; they shrugged it off. Ever since their display of indifference, he had severe self-esteem issues, which continued for 20 years until he identified and began working on the issue when well into his thirties. He confronted his parents many years after the incident. They continued to maintain their stance of being without responsibility for the incidents. Today, he is trying to be a good husband, a good father to his young daughter, but it is with great efforts that must be renewed every day.

My son woke up again, I heard him crying on the baby monitor. The husband usually makes him go back to sleep, but he was at work. I went up to my crying baby, picked him up and tried to make him go back to sleep. He crawled in my arms on the bed and wanted to sleep with his little head tucked safely in the crook of my neck and shoulder. He often does that, his back touching my chest. Snuggled like a cocoon. I put him in his bed once he falls asleep. But last night, he just wanted to stay there. Would start crying if I tried to get up. In a way, I was trapped . Couldn’t get back to my world and its problems. So I relaxed. I smelled his hair, stroked his fingers, kissed the back of his head a few times and started singing a song which we both love. He hummed his own tune. I kissed him some more and he slept peacefully for the night. I was calmer, composed and felt blessed.

I thought back to my parents, and how they stood together through adversities just to give us a stable home, a firm ground where we could dream and live. Several times after one of their fights – regular fights which couples have – they would threaten to leave each other. I wondered why they don’t do it, if they can say it so easily, why do they not do it? The reason they gave us and to each other was that they stayed together for the kids. To my rebellious teen brain, it felt ridiculous. But I cannot thank them enough now for being the parents that they were. I will never know what they really thought in those moments, but I am so glad they overcame it and raised us as a family. A family we can go back to for support and comfort even now when my brother is studying 9000 miles away or I am married and raising a family of my own. Their role in who we are today, is insurmountable.

We as parents have such a big responsibility in shaping the life our kids will have, it feels scary at times. But there is no other way. Once we decided to have a child, we have committed ourselves to it. I am trapped. But in a good way. Now its upto me to make the best of it, for myself and for my child.

Rutvika

Honey Orange-zest Madelines

Madelines!

Oh these lovely, buttery shell shaped little cakes. Crisp on the outside and soft like sponge cake on the inside. And that adorable little bump. It makes it a pretty little unique cake.

It was our 4th or 5th class in Le Cordon Bleu and the chef demonstrated this French traditional cake from the Lorraine region in France. I was astonished. That shell shaped structure looked gorgeous. And then the bump on the other side revealing the soft part inside. The edges – browned and crisp are a delight to bite into.

Madelines with honey

Madeleines are the perfect accompaniment to the evening cup of tea or coffee. They taste best when served warm fresh out of the oven. The crispness of the crust starts to lessen as it gets stored, but biting into a fresh madeleine is a real pleasure.

The only special equipment you will need is a Scallop shell pan. I purchased mine in E.Dehillerin in Paris, but it is easily available at Amazon.in or your local bakeware shop.

The traditional version calls for browning butter and then using it. But there is a very fine line between brown butter and burnt butter. So to avoid that, we simply melt butter with orange zest and that gives it the citrusy flavour. If you wish to get the nuttiness of browned butter, brown it in a pan for a couple of minutes, let it cool down and then use it.

This recipe is based on the one we learnt at school and I have further added orange zest and honey to it.

Madelines in shell pan

Honey Orange-zest Madelines

Makes 10 Madelines

What you will need :

  • 100 gram all purpose flour
  • 1/2 teaspoon baking powder
  • 70 gram butter
  • 1 teaspoon orange zest
  • 65 grams castor sugar
  • 2 eggs
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

What to do :

  1. Sift flour and baking powder to avoid any lumps.
  2. Melt butter in a pan or in microwave with the orange zest.
  3. In another bowl, whisk the eggs and add sugar. Whisk till it becomes pale and creamy.
  4. Add the vanilla extract
  5. Fold the dry ingredients into the egg mixture and then add butter and orange zest mixture. Fold it in with a spatula.
  6. Now transfer it to a disposable piping bag without any nozzle and refrigerate it for atleast 3 hours. You can even refrigerate it overnight.
  7. Before baking, pre-heat the oven to 200 C. Brush the shell pan with some melted  butter and drizzle some flour on it.
  8. Pipe molds of batter on the pan and let it bake for 10-11 minutes till it is browned not he edges and cooked in the centre. The centre should spring back when touched.

IMG_3640

 

Notes :

  1. It is essential to refrigerate the dough so that the flour hydrates and it forms that quintessential bump when baked.
  2. This can also be used as a basic recipe and honey and orange zest can be substituted with any other flavouring.

madelines with a bump

Cheers!

Rutvika