- Preparation time
- 60 mins
- Cooking time
- 40 mins
- 14 people
- Meal course
- Posted by
- Posted on
- February 5, 2017
As you can guess, the dominating flavor of this cake is tea. There are so many coffee cakes and desserts, with tiramisu being probably one of the most popular ones. But a tea cake? Not the most obvious choice. I love all kinds of baking experiments and unconventional flavor combinations, but if you are not yet convinced, let me tell you a short story.
It was one of those rare lazy and calm Saturday mornings. Finally some time to sink in my best friend’s Christmas gift – The Violets of March by Sarah Jio. Purple color is somewhat personal to me and thus I associate violets with a certain kind of magic. While flipping the pages of the book, I could smell the powdery and ethereal little flowers as if they were filling the entire room. Patchy snow still lingered the alleyways outside the window but spring was slowly bursting through. Hours passed until I realized it was already tea time. Also time to plan another baking adventure.
Tea. Time. Violets. Happy. Healthy. Sweet. Mystery. Magic.
That’s the short story of the Sweet Chai Tea Cake.
For this cake, I have used Jogi Sweet Chai Tea. I love Jogi Tea for:
a) its unexpected flavor combinations
b) little messages attached to each tea bag. These messages are like the tea version of a fortune cookie. Lovely. As a plus it’s a challenge for my German, because Jogi’s messages are sometimes in English and sometimes in German (you never know what you get 🙂 ).
There are of course plenty of other sweet chai teas available eg. on Amazon or you can find them probably in most of the Asian or bio shops.
The flower spice ended up in my spice collection before I came with an idea what to use it for. Quite lucky, because when I tried to google it afterwards, I didn’t get many relevant results. So here it is, a short list of where to get it:
When it comes to lavender, it took me ages to find it in a shop. I have visited all the organic shops and fruit markets around and came back with nothing. (These were still those ‘cough cough’… recent times 😉 before I had found out that ”www” was the answer to all the (grocery) shopping quarries and even lavender could be easily reached with just one click). So, finally I ran into it quite unexpectedly and have used it already a couple of times eg. for the orange and lavender pound cake. Lavender makes miracles in the kitchen! Spreading it on your cake is like adding the final touch with a magic wand. Brilliant taste, brilliant smell, brilliant aroma.
This cake doesn’t just slowly disappear. It’s there and a moment later it’s gone. Until you bake it again. And again.
It disappears and comes back. Like magic.
If you like this recipe be sure to Yum It.Yum
- Preheat the oven to 165°C (325°F).
- Prepare a form, around 20cm x 20cm (8in x 8in), and grease it with 1-2Tbs of oil, melted butter or nonstick spray.
- In a medium saucepan heat the milk with 2 tea bags inside. Simmer on low heat but do not bring it to boil. After 5-7min remove the milk from heat and let it cool down.
- In a big bowl mix the butter with sugar until it becomes light yellow and fluffy. Add eggs, one at a time. At the end add 1 Tbs of vanilla sugar and the oil. Continue mixing until all the ingredients are combined.
- In another, smaller bowl sift all the dry ingredients: flour, baking powder and salt.
- Add the dry ingredients to the egg and butter mixture. Finally, pour slowly the infused milk.
- Pour half of the batter to the previously prepared form and bake for 20min or until a tooth pick inserted inside the cake comes out clean. Repeat the same with the second portion of the batter.
- In the meantime prepare the syrup. Boil the water with 1 tea bag and icing sugar until it becomes dense like a syrup. Add 1 Tbs of vanilla sugar and 1 tsp of flower spice, and continue boiling for 2 more minutes or until the vanilla sugar melts. Cool completely.
- For the frosting, add butter, honey, icing and vanilla sugar in a bowl and whip for 10min or until light and fluffy.
- To put the cake together, place 1 tea cake on a cake stand and pour slowly half of the syrup (if you like your cake to be less moisty, you can use less syrop). Spread 2/3 of the frosting and put another layer of the cake on top. Pour the rest of the syrup and decorate with the remaining frosting, lavender and flower spice.