Name: Ginger Chai Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 100 gram all-purpose flour; 20 gram almond flour; 0.5 tsp baking powder; 0.25 tsp baking soda; 100 gram butter, softened; 80 gram sugar; 1 large egg; 0.25 cup water + 1 tea bag; 5 gram fresh ginger, grated; 40 gram candied ginger (chopped) + for garnish; 2 cardamom pods (seeds only), crushed finely; Almond slivers, for garnish

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Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.

Ginger Chai Cake

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Ingredients Method

Ingredients

100 gram all-purpose flour
20 gram almond flour
0.5 tsp baking powder
0.25 tsp baking soda
100 gram butter, softened
80 gram sugar
1 large egg
0.25 cup water + 1 tea bag
5 gram fresh ginger, grated
40 gram candied ginger (chopped) + for garnish
2 cardamom pods (seeds only), crushed finely
Almond slivers, for garnish

Method

Preheat oven to 350°F/180°C. Grease + flour a small loaf tin (8.5"x 4.5" or less).
Steep the tea bag in hot water along with the grated ginger. Let it cool down to room temperature naturally.
Combine all the dry ingredients in a bowl (all-purpose flour, almond flour, baking powder, baking soda). Set aside.
In a medium mixing bowl, cream butter and sugar until creamy and smooth. Whisk in the egg.
Strain the tea bag(squeezing every last drop from the bag) and ginger and add only the tea+ginger extract to the batter.
Fold in the dry ingredients, along with the chopped candied ginger and cardamom seed powder. Transfer batter immediately into the prepared loaf tin. Drizzle the almond slivers on top.
Bake in the preheated oven at 350°F/180°C for 30 minutes or until a skewer inserted into the center comes out clean.
Keeps well at room temperature (wrapped in foil or brown paper) for a week. Tastes better the day after baking.