This chai tea-infused tea cake is perfection
Coffee breaks get all the glory but there’s something to be said for a calming cup of tea and a delicious slice of afternoon cake to go with it. Which is why we made this fantastic chai tea-infused cake with cranberry tea icing!
Ingredients:
Chai hot milk sponge cake with pink cranberry tea icing:
- 8 free range eggs
- 560 g castor sugar
- 425 g cake flour
- 2 T baking powder
- Pinch fine salt
- 2 T lemon zest
- 2 T lime zest
- 2 cups milk
- 250 g butter
- 3 chai tea bags
For the cranberry tea icing:
- 1 cup water
- 2 T sugar
- 2 Woolworths Cranberry, Apple & Cinnamon tea bags
- 1 T lemon juice
- 350 g icing sugar, sifted
- Edible flowers or edible dried roses, to decorate
Method:
- Preheat the oven to 180°C and grease 2 x 30cm round cake tins.
- Cream the eggs and sugar until light and fluffy.
- Sift the flour, baking powder and salt together. Fold the flour mixture and lemon and lime zest into the egg mixture.
- Heat the milk, butter and chai tea bags until the butter has just melted. Remove the tea bags. Stir the milk mixture into the batter until smooth.
- Pour the batter into the tins and bake for 25–30 minutes. Allow the cakes cool on a wire rack before icing.
- To make the icing, bring the water, sugar and cranberry tea bags to the boil. Remove from the heat and allow to cool. Strain.
- Add ¼ cup strong brewed tea with the lemon juice and icing sugar and stir until combined, adding a splash of hibiscus tea to your desired consistency. Drizzle over the cakes to serve.
Keen on a cuppa?