Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.
Imagine yourself drinking a hot cup of chai. No, not the coffee house non-fat half-soy latte crap. I’m talking about the real deal: tea leaves steeped with a little bit of crushed cardamom, a few slices of fresh ginger, topped with whole milk and sweetened with sugar.
You blow on the steam before you take that first sip and when you do, a whiff of cardamom and ginger hits you, transporting you to magical and simpler times and when that happens, memories of your mother float in. Whether you grew up drinking tea in the mornings or in the evenings, I bet some maternal figure was always involved.
Then you taste the warm, sweet tea, gushing down your throat – light, refreshing and grand! And as you sit back, sipping on your warm cup of tea, nothing in the world seems impossible.
That’s what it feels like to eat this Ginger Chai cake!
Just as manners maketh man, ingredients maketh this cake. Use your favourite tea, freshest ginger, candied ginger that you actually love snacking on and I promise you, you’ll love every crumb of this cake.
Speaking of crumbs, this is not your usual sponge cake: it has a little almond flour mixed in, so the texture is incredibly rich and crumby.
You don’t even need to take out your electric whisk for this. A hand whisk, even one of those mini ones would do quite nicely! Combine the dry ingredients and wet ingredients separately. And once the oven is preheated, mix them together, transfer to a greased and floured loaf tin, top with more of those candied ginger and some slivered almonds (or any other nuts you have at hand – I bet pistachios would be delectable on this cake) and bake!.
Serve your Ginger Chai cake slightly warm, with a hot cup of tea, sit back, put your feet up and enjoy a few minutes of oblivion: don’t think about schedules, deadlines or the ever-growing chore list. These few minutes are yours and you know you deserve it!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Susan says
This recipe sounds so good. Can I double the amounts to make a larger loaf? I’m visiting a friend would like to take this loaf as a gift but need a more ample size. Thank you for your response. Susan
Tina Dawson says
Absolutely you can. Good luck!
Asma says
Hi Tina ..
Your work is amazing .. inspiring ?
If I may ask .. what domain did u use to create this website ?
Thanks in advance !!
Tina Dawson says
I don’t understand the question. But I believe you’re asking for the platform. This is a self-hosted WordPress blog.
Siree says
Lovely cake with flavours…what is substitute for egg…I wanna try this…but I’m a vegetarian
Pls help…
Tina Dawson says
Oh Siree, thanks so much, but I’ve never tried baking this cake eggless. I know there are vegan substitutes for egg – like Aquafaba (chickpea cooking liquid). A little bit of research on that should help you.
Christine says
Oh, I just love the flavors in this cake. I love snacking on candied ginger so I bet it’s great in this cake!
Tina Dawson says
It really is, Christine! I hope you give it a try!
Amanda says
This is going on my Mother’s Day menu. I love all of the flavors!
Tina Dawson says
I bet your mom would LOVE it, especially if she’s a tea person!
Felesha Bell says
What a gorgeous loaf!!! Wish I could have a bite right now!!
Tina Dawson says
Come on over, Felesha!
Platter Talk says
I love your exotic combinations of flavors and the added almond flour. Looking forward to trying!
Tina Dawson says
Let me know how you like it, Dan!
Lucy @ Supergoldenbakes says
I especially love the candied ginger in this loaf – it adds that extra element of sweet luxury. It must smell absolutely gorgeous.
Tina Dawson says
Gorgeous doesn’t begin to cover it, Lucy!
Meeta says
Tina what a lovely and flavorful cake. These are the best cakes ever – no fancy frills just pure flavor!
Tina Dawson says
So true, Meeta! Thank you so much!
Divya says
Hi..lovely blog you have..I was wondering if this can be made egg less..if so then how? Thanks
Tina Dawson says
I’m working on a vegan version of this cake Divya. Stay tuned!