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1 Chai Masala Tea Cake

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Chai Masala Tea Cake

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Ingredients

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Filling/Topping

  • 40 g walnut pieces
  • 15 g Butter, softened
  • 3 tbsp brown sugar
  • 1½ tbsp flour
  • 2 tsp Chai Masala, (Spice Mix - see my separate recipe for "Chai Masala & Chai Tea")

Cake Batter

  • 110 g sugar
  • 90 g Butter, softened
  • 2 eggs, large
  • 1/2 tsp Vanilla essence or extract
  • 180 g Thick or Greek Yogurt
  • 190 g plain flour, (can be ½ white & ½ wholemeal, or 100% wholemeal if using atta flour [wholemeal wheat flour used in Indian cooking, more finely ground than wholemeal flour in Australia])
  • 1 pinch salt, (only if butter was unsalted)
  • 1 tsp baking powder, or ½ tsp cream of tartar & ¼ tsp bicarb of soda
  • 1/2 tsp bicarb of soda, extra
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5

Recipe's preparation

    Filling/Topping
  1. (1) Place walnut pieces in TM bowl. Place simmer basket into TM bowl above walnut pieces.
    Chop Turbo / 1/2 sec (TM5) OR 1 sec / speed 10 (TM31).
    Tip chopped walnuts into a small bowl. Clean & dry mixing bowl.

    (2) Place small bowl on top of TM bowl. Weigh in butter.

    (3) Add remaining Filling/Topping ingredients into small bowl.

    (4) Mix filling/topping ingredients together in the small bowl with your fingers. Set small bowl aside.
    2. Cake Batter
  2. (1) Preheat oven to 160C. Grease a small loaf tin, line base with baking paper cut to size, set aside.

    (2) Place sugar in TM mixing bowl.
    Mill 10 sec / speed 10. Scrape down sides.

    (3) Add butter and mix 30 sec / speed 5. Scrape down sides.

    (4) With blades rotating on speed 4, add eggs one at a time through hole in mixing bowl lid. Scrape down sides.

    (5) Add remaining ingredients and mix 1 min / speed 5. Scrape down sides.
    3. Putting cake together
  3. (1) Pour 1/2 the batter into the prepared loaf tin. Tap loaf tin on bench to level. Sprinkle 3/4 of filling/topping mixture on the batter in the loaf tin.

    (2) Pour remainder of batter into loaf tin. Tap loaf tin on bench to level. Sprinkle remainder of filling/topping mixture on top of the batter in the loaf tin.

    (3) Place loaf tin in oven and bake 45-50 minutes.

    (4) Cool in loaf tin for 5-10 minutes before turning out onto a cake rack to continue cooling.

    (5) Smell the deligtful aroma all through your kitchen. Slice and enjoy!
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Also suitable for TM5.

 

This cake has a lovely intense flavour and a beautiful aroma.

It will become a family favourite.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Loved this cake! Really light and moist and the...

    Submitted by TrinaK on 26. March 2017 - 02:00.

    Loved this cake! Really light and moist and the topping is divine. I added the flour, bicarb and baking powder in the last 15 seconds of step 5 as I didn't want to overmix.

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