Apple-Masala Chai Cake


Apple-Masala Chai Cake

Prep:45 mins
On chilly winter evenings, nothing is quite as soothing as a cup of tea. We combined the rich flavours of masala chai with seasonal apples to create a warm winter dessert. The best part? We use our easy Eggless Vanilla Cake Mix that helps save valuable time in prep. This recipe is ideal for amateur bakers and guaranteed to impress. There is no need for endless whisking or fancy ingredients. Simply open up your spice cabinet and pull out fresh apples from your fruit bowl. When you are done, curl up with a good book and a slice of this delicious, spiced cake.

Ingredients to make Apple-masala chai cake:

¾ cups water (for the tea)
4 tsp black tea leaves
½ tsp each of cardamom (elaichi), cloves (laung), cinnamon (dalchini), black pepper (kali mirch)

1 pack

⅓ cups water (for the batter)
2 tbsp oil
1 large apple (1 cup, when chopped)
Optional: 4 tbsp powdered sugar, 1 tsp cinnamon powder

Steps to make Apple-masala chai cake:

Bring ¾ cup of water to a boil. Add tea leaves and steep for 3-4 minutes. Strain the tea leaves out and add the tea back to the saucepan. Keep boiling until the tea is reduced to ⅓ of a cup. Set aside to cool.
Grind the spices into a fine powder.
Add the Impatient Baker Eggless Vanilla Cake Mix to a large mixing bowl.
Pour in the water and tea. Whisk until the batter is smooth (2 minutes).
Add the spices and oil. Whisk on low speed for another minute until well combined.
Gently mix in the chopped apples.
Pour the batter into a baking dish or loaf pan lined with parchment.
Bake the cake at 180°C for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool down.
Mix the powdered sugar and cinnamon powder until well combined.
When it’s warm to the touch, scatter the cinnamon sugar on top and serve!

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