Ingredients
Tea Cake
- 125 grams Boiling water, (or 1/2 a cup)
- 4 chai tea bags
- 150 grams sultanas, (or 1 cup)
- 185 grams Butter, softened
- 190 grams brown sugar
- 1 teaspoon Vanilla Bean Paste
- 3 eggs
- 200 grams Self Raising Flour
- 2 teaspoons mixed spice
- 45 grams Milk
- icing sugar, sifted, to serve
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees.
Place boiling water and teabags in a bowl and allow to infuse for 5 minutes.
Remove tea bags.
Add sultanas to the tea liquid and set aside for 10 minutes.
Add butterfly to TMX bowl.
Place butter, brown sugar and vanilla in the bowl and whip for 30 seconds speed 3.
Scrape down bowl and mix for a further 10 seconds speed 3.
Have blades mixing at speed 3, and add the eggs 1 at a time.
Add the flour, mixed spice and milk, mix until just combined. Approx 10 seconds speed 3.
Add the sultanas and tea liquid and mix for 10 seconds speed 3.
Place baking paper in a square 20 cm tin. Pour mixture into tin.
Bake for 35 - 40 minutes or until skewer comes out clean.
Cool in tin for 5 minutes before turning out onto wire rack to cool completely.
Dust with icing sugar to serve.
Spiced Chai Tea Cake
Tip
Will store in an airtight container for 3 days.
This is a family recipe that I have adapted for the Thermie, thanks Mum for the recipe!
Thermomix Model
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Recipe is created forTM 31
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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