Vanilla Chai Tea Cake

If you have posted a Bundt cake recipe in the past few months, you’ve probably had me come along and post my standard comment of “ooo I wish I had a bundt tin!”. It’s not that I’m one of those boring people that doesn’t have anything to say (I hope!), it’s that I REALLY want a bundt tin.

 

IMG 7717 Vanilla Chai Tea Cake

 

Well guess what? I finally got one. Good old Amazon.  This bundt tin wasn’t going to be christened by any boring old cake. This had to be special.  I saw a recipe for Vanilla Chai Tea bundt cake on the wonderful Chocolate, Chocolate and More and new I just had to make it. What a freaking awesome idea! I adapted it pretty heavily, I wanted to add more spices and less tea.  Whilst I love tea, I was making it for my house (yep, the house of 21 people I live in) and I thought I’d try and please the majority.

 

IMG 7748 Vanilla Chai Tea Cake

 

I guess I got a little excited. I had no idea what I was doing with this tin. It domed on top and ended up looking like a giant doughnut. Is it not meant to be flat? It was not keen on sitting straight when I turned it out! Maybe I baked it on a too high temperature? Maybe someone out there is a bundt expert and can give me some tips? 

 

IMG 7696 Vanilla Chai Tea Cake

 

Oh well appearance isn’t everything. It tasted delicious! Delicately spiced with cinnamon complemented with vanilla essence. I used vanilla chai teabags brewed in milk and it was so light and moist. I was half expecting it to be heavy, but this was a lovely surprise. 

 

IMG 7726 Vanilla Chai Tea Cake

 

 

IMG 7717 Vanilla Chai Tea Cake
Vanilla Chai Tea Cake
IMG 7717 Vanilla Chai Tea Cake
Serves 14
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Ingredients
  1. 250ml semi skimmed milk
  2. 3 vanilla chai teabags
  3. 220g butter
  4. 350g caster sugar
  5. 4 medium eggs
  6. 380g plain flour
  7. 2 tsp baking powder
  8. 1 1/2 tsp cinnamon
  9. 1 tsp vanilla essence
For the Tea Glaze
  1. 1 vanilla chai tea bag
  2. 60ml semi skimmed milk
  3. 160g icing sugar
  4. 1tsp cinnamon
  5. 1tsp vanilla essence
For the Cake
  1. Heat the milk in the microwave until nearly boiling. Brew the tea bags in the milk for 5 minutes.
  2. Put brewed tea to one side.
  3. Pre heat the oven to 180C.
  4. Butter and flour and bundt tin.
  5. Cream together the butter and sugar until smooth.
  6. Add in the eggs, mixing after each one is added, until fully combined.
  7. Mix in the vanilla essence.
  8. Sieve in the dry ingredients and mix until smooth.
  9. Pour in the brewed tin and mix again until fully combined.
  10. Pour into the bundt tin.
  11. Bake for 40-45 minutes until a skewer can be inserted and pulled out clean.
  12. Leave to cool for 5 minutes and then turn out onto a cooling rack.
For the Tea Glaze
  1. Brew the teabag in the milk as before.
  2. Mix into the icing sugar with the vanilla essence and cinnamon. More or less may be required to get it to your desired consistency.
  3. Whisk until smooth.
  4. Pour over the cake.
Mess Makes Food http://www.messmakesfood.com/

Comments

  1. says

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  2. says

    This looks wonderful! You can’t even tell that it was a little extra-domed in your photos… just looks like a heavenly dessert to me! I don’t use my bundt pan nearly enough, and you’re tempting me! :)

  3. says

    The flavors in this pretty cake sound wonderful! I have never used tea as a flavoring. Why didn’t I know about this sooner?! What a great way to make cakes and cookies “match” or compliment whatever you are drinking! This recipe is pinned and on the “bake soon” list. Thanks!

  4. says

    I’m the girl that says ‘I wish I had a bundt tin’, on every one bundt cake recipe too! Sadly I can’t afford any more new kitchen toys for now! This looks so delicious, love the idea of a vanilla chai cake.

  5. says

    Congratulations on your new bundt cake pan. I love them, and your now christened pan, has made a beautiful dessert. I just love Vanilla and Chai tea so put that in a cake and yeah, I’m there. Great recipe and beautiful cake!!

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