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.
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.
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?
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.
- 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
- 1 vanilla chai tea bag
- 60ml semi skimmed milk
- 160g icing sugar
- 1tsp cinnamon
- 1tsp vanilla essence
- 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 the 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.
- 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.