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. I decide on the spices for my tea based on the mood, time I have to prepare the tea and on the weather. I am not a big milk tea consumer, but when I do have a cuppa, I make sure it is spiced perfectly and I sit and enjoy it.
Tea is such a ritual in India and I like any law-abiding citizen, I love it too. 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 much so that I adore them much more than the regular creamy cakes. I decided to make a teacake Bundt cake since I have wanted to use my Bundt tin for a long time. I decided to use flavor the cake with fennel seeds, cardamom powder, and ginger powdered. 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, as you can totally add cinnamon powder, bay leaf, etc.
I am sharing the stepwise recipe of this 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. You could replace this ratio by your own ratio, that would not be an issue. If you try this recipe, do let me know.
PREPARATION TIME: 15 minutes
COOKING TIME: 45 minutes
SERVINGS: About 10 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 coating & garnish –
- Nestle milkmaid – 3 tablespoons
- Pecan Nuts – 7-8
- Pistachios – 7-8
- Gulkand – 1 tablespoon, optional
- Mixing Bowl
- Bundt mould
- 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 till it reduces to a half and all the flavor comes into the water.
- Strain this masala chai water and keep it aside. Allow it to cool for about 5 minutes.
- Set your OTG/oven to preheat for 10 minutes at 180 degrees Celsius.
- Now take a big mixing bowl and mix all the flours together. Add in the baking powder, baking soda and salt. Mix well.
- Now the tea concoction would have cooled down, save about 2 tablespoons for later and add in the milk to the rest,
- Add this mix to the dry ingredients slowly and keep stirring it with a whisk.
- Add in the vegetable oil, vanilla essence and apple cider vinegar to the mix.
- Fold with light hands. See if the batter is the right consistency, if not, add a little milk to it.
- Grease the Bundt tin with some oil/ghee and dust it with some dry flour. Remove the excess dry flour.
- Pour the batter into the tin and tap to remove any bubbles. Place it in the OTG for 45 minutes.
12. Let it cool for 5-10 minutes.
13. In the meanwhile, add the remaining 2 tablespoons of tea concoction (step 6) and mix it with some Milkmaid. 14. Remove the cake from the mold and place it on a wire rack or a plate.
15. Drizzle some milkmaid mix on it.
16. Chop some pecans and pistachios and garnish the cake with it.
17. Also, add some Gulkand for extra sweetness and flavor and serve the cake!