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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

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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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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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