Spiced Chai Latte Cake


Following on from my Pumpkin Spice Mug Cake recipe, here's another cake inspired by spiced Latte. Created by last year's Great British Bake Off contestant Chetna, this delicious, lightly spiced sponge uses Drink Me Spiced Chai and is complemented by Chai Latte buttercream icing. I was intrigued to see how Chai Latte would work in a cake and I have to say it works really well, this is a really delicious cake and would make a tasty afternoon treat.













Ingredients

Cake
180g unsalted butter
180g golden caster sugar
180g self raising flour
50g ground almonds
half teaspoon baking powder
3 large eggs
3 tbsp milk
3 tbsp Drink Me Spiced Chai Latte powder
2 tbsp water
2 tbsp hazelnuts

Icing
80g unsalted softened butter
250g icing sugar
1 tbsp Drink Me Spiced Chai Latter powder
2 tbsp milk
2 tbsp toasted chopped hazelnuts
a small piece of chocolate

Method

- Preheat oven to 180C. Butter and line x2 8 inch round cake tins with baking parchment
- In a large mixing bowl, cream the butter and sugar until light and fluffy
- In a separate bowl, mix the flour, ground almonds and baking powder
- Beat the eggs into the butter one at a time, adding a spoonful of the flour mix after every egg
- In a small cup put the Spice Chai latte powder with the water and mix well
- Add this chai latte to the cake mix with the milk
- Now whisk it all together for a minute
- Add the remaining flour mixture and mix well
- Add the hazelnuts and fold them in
- Pour the mixture into the 2 prepared tins equally and bake for 25-30 minutes or until done
- Leave to cool on a wire rack, once cool remove from the tin
- In a large bowl whisk the butter and icing sugar together
- Now add the Spiced Chai latte powder and the milk
- Whisk it well, till it forms a lovely butter icing - the more you mix it the fluffier it will get
- Place one cake on a serving plate, put half the icing on top of it and spread it evenly
- Sprinkle the chopped hazelnuts on it, now place the other cake on top
- Spread the remaining icing over it, grate some chocolate on top of the cake and serve
















Note: I used two 9" cake tins so my cakes aren't as deep as they should be. If you use 8" tins you will have a much taller finished cake.

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