John Myers
Chai Tea Nut Cake
The perfect chai tea nut cake recipe with a picture and simple step-by-step instructions.
for the cast:
- 3 Pc. Chai tea bags, alternatively approx. 6 g loose tea in a tea strainer
- 150 g Flour, preferably type 630 spelled
- 100 g Ground almonds
- 2 tsp Baking powder
- 1 pinch Salt
- 175 g Brown sugar
- 1 Msp Cinnamon
- 35 g Chocolate sprinkles
- 1 Pc. Organic lemon, zest and juice from it
- 65 ml Sunflower oil
- 150 g Natural yogurt, 3.5% fat
- 2 Pc. Eggs
- 35 g Flaked almonds
- 50 g Powdered sugar
- 1 Msp Cinnamon
- 2 tsp Lemon juice
- First heat the milk in a small saucepan, but do not let it boil. Remove the pot from the stove and put in the tea bags; Let it steep for about 10 minutes. At the end, press on well with a teaspoon so that as much spice aroma as possible is actually released into the milk. Squeeze out the tea bags well and dispose of them.
- Mix the dry ingredients (flour, ground almonds, baking powder, salt, sugar, cinnamon, chocolate sprinkles, peelings) in a bowl. In another bowl, whisk together the liquid ingredients (oil, yogurt, lemon juice, chai milk, eggs). Briefly stir in the flour mixture until the dough has just blended.
- Pour the dough into a greased and floured loaf pan (approx. 25 cm long) and sprinkle with the flaked almonds. Bake in the preheated oven on the middle rack at 175 degrees top / bottom heat for about 45 minutes.
- Then let it cool in the mold for about 15 minutes, then carefully tip out of the mold. Mix the ingredients for the topping and sprinkle the cake with them.
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