I have professed my love for Masala chai time and again. So if you have been following me on Instagram or my recipes on the blog, you would find me swearing by my strong cup of chai all the time.
Tea is such a ritual in India and I like it as any law-abiding citizen. So, I don’t give up on any chance to infuse chai/tea flavor in my recipes whenever I have a chance. I hope you have had a glance upon my Masala chai Madeleines, I made a while ago. The recipe was a hit and everyone seemed to love it.
Now I am a big fan of dry cakes too. So, I decided to make a teacake Bundt cake since I have wanted to use my Bundt cake tin mold for a long time. For the flavor, I decided to use fennel seeds, cardamom powder, and ginger. I made a quick glaze from Nestle Milkmaid and some butter. Added some nuts on top for added crunch and nuttiness. Feel free to add your own spices to it, for example, you can totally add cinnamon powder, bay leaf, etc.
I am sharing the stepwise recipe of this Eggless Chai flavored Bundt cake. I have used a mix of All-purpose flour (Maida) with the regular wheat flour (Atta) and Finger Millet (Ragi) flour. However, you could replace this ratio based on your own choice. If you try this recipe, do let me know if you like it.
PREPARATION TIME: 15 minutes
COOKING TIME: 45 minutes
SERVINGS: 10-12 slices
DIFFICULTY SCALE: High
For the Bundt cake –
- All-purpose flour/Maida – ¾ cup
- Whole wheat flour/Atta – ½ cup
- Finger Millet flour/Ragi – ½ cup
- Vanilla Essence – 3-4 drops
- Brown Sugar – 1.25 cups
- Apple cider vinegar – 1.5 tablespoons
- Milk – ¾ cup (at room temperature)
- Vegetable oil – ¼ cup
- Tea concoction – ½ cup (ingredients listed below)
- Baking powder – 1.5 teaspoons
- Baking soda – 1 teaspoon
- Salt – ¼ teaspoon
For the Tea concoction –
- Tea powder – 2 tablespoons
- Water – 1 cup
- Fennel seeds – 1 tablespoon
- Cardamom powder – 1 teaspoon
- Ginger powder – 1 tablespoon
For the glaze & garnish –
- Nestle milkmaid – 3 tablespoons
- Pecan Nuts – 7-8
- Pistachios – 7-8
- Gulkand – 1 tablespoon, optional
For the Tea Concoction –
- Add a cup of water in a pan and add fennel seeds, cardamom powder, and ginger powder to it. Allow the water to come to a boil.
- Add tea powder/chai Patti to the water along with the brown sugar and heat the water until it reduces to a half and all the flavor comes into the water.
- Strain this masala chai water and keep it aside until it cools down completely. It might take 7-10 minutes.
For the Cake Batter –
4. Set your OTG/oven to preheat for 10 minutes at 180 degrees Celsius.
5. Now take a big mixing bowl and mix all the flours together. Add in the baking powder, baking soda, and salt. Mix well.
6. Save about 2 tablespoons of the tea concoction for later. Add milk with the rest of the concoction.
7. Add this milk – tea mix to the dry ingredients slowly and keep stirring it with a whisk.
8. Mix in the vegetable oil, vanilla essence, and apple cider vinegar to the mix.
9. Fold with light hands. See if the batter is the right consistency, if it is too thick, then add a little milk to it.
For the Cake Batter –
10. Grease the Bundt tin with some oil/ghee and dust it with some dry flour. Dust off the excess dry flour.
11. Pour the batter into the tin and tap to remove any bubbles. Place it in the OTG for 45 minutes at 180 degrees Celsius.
12. Let it cool for 5-10 minutes.
For the Glaze –
13. In the meanwhile, add the remaining 2 tablespoons of tea concoction (as mentioned in step 6) and mix it with some Milkmaid.
14. To cool down the cake, remove the cake from the mold and place it on a wire rack or a plate.
15. Drizzle some milkmaid mix on it.
16. For additional garnish, chop some pecans and pistachios and sprinkle on top.
17. Also, add some Gulkand for extra sweetness and flavor if you like.
Serve the eggless chai flavored cake warm with your evening tea!