Tea is just a name but Chai is an emotion. When Café Junyali sent us their Masalas, as soon as we saw the ‘Chai Ka Masala’ our heart immediately began craving for a cutting chai… thoda adrak maarke! But our mind likes to work in funny ways, we always need something more!
So, we decided to make a Loaf cake to carry around in some Tupperware whenever we had a little craving, and maybe share…. MAYBE. Believe us when we say the moment that cake comes out of the oven, the aroma will want you to devour it.
Masala Chai Loaf Cake
125ml masala chai, made using Café Junyali Chai ka Masala
– 150ml Milk
– 1 1/2tbsp Café Junyali Chai ka Masala
– 1tbsp Tea Powder
– Crushed Ginger
– 200g Condensed Milk
– 100g Butter
– 15g castor sugar
– 125g flour
– 1/2 tsp baking soda
– 1 tsp baking powder
* The most important step in this recipe is getting the flavour of the chai just right. Because it’s going to be mixed into the cake batter, you have to ensure that the tea is strong.
* Start by heating some milk in a saucepan, adding the Café Junyali, tea powder, and ginger. Let it come to a proper boil, and then strain.
* Allow the milk to cool, and in the meantime cream the butter and castor sugar, until pale.
* Add the condensed milk and whisk together.
* To the bowl, add the flour, baking soda, and baking powder. Fold the dry ingredients into the mixture.
* Once the chai has cooled completely, pour 125ml of it into the batter. Combine carefully.
* Line a loaf tin with butter and waxed baking paper and evenly spread the batter in the tin.
* Bake the cake at 180C for about 25 minutes or until a skewer comes out clean.
* Serve with a cup of Chai or just carry it around as a snack