The Finest Chai Tea Cake


Chai Milk:
300 ml of milk
3 tablespoons chai blend with ginger and elderberry (I bought it in Ikea, it tastes amazing)

350 g flour
2 teaspoons  baking soda
220 g cane sugar
3 eggs
½ teaspoon nutmeg
1 teaspoon cinnamon
1 tsp cardamom
150 g butter, soft
175 ml reduced chai milk

Prep.time: 20 minutes
Baking time: ca. 30-40 minutes
Accessories: K-Beater



  1. Boil milk and Chai Blend in a saucepan, reduce to 175 ml of liquid, allow to stand for about 15 minutes and sieve.
  2. Preheat oven to 180 ° C.
  3. Attach K-Beater to stand mixer, beat butter and sugar until creamy.
  4. Add egg, and blend well.
  5. Sift the flour, baking powder, spices and a pinch of salt in the mixing bowl and stir in the reduced chai tea.
  6. Pour the batter into the cake pan (2x 18 cm or 1x 24 cm) and bake for ca. 30-40 minutes.
  7. Sprinkle with cinnamon and cardamom infused caster sugar.


Baked in partnership with Kenwood Switzerland

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