Chai Spiced Pound Cake
- bey0ndM@gz!ne
- December 13, 2019
- Food-Recipe
- 0 Comments
(Serves 8-10)
Ingredients
For the Cake
- Flour- 241gm
- Light Brown Sugar- 213gm
- Unsalted Butter, softened-22gm
- Honey-85gm
- Cardamom powder-2 teaspoons
- Cinnamon powder-1 tablespoon
- Clove powder- ¼ teaspoon
- Black pepper powder- ¼ teaspoon
- Nutmeg powder- ½ teaspoon
- Ginger powder-2 teaspoons
- Saffron-2 strands
- Eggs (at room temperature) -2 large, whites and yolks separated
- Baking powder- 1 teaspoon
- Baking soda- ¼ teaspoon
- Salt- ¼ teaspoon
- Full fat yogurt- 200 gm
- Black tea at room temperature (I used Twining’s Darjeeling Tea bags)-4 tablespoons
- Orange zest-2 tablespoons
- Vanilla extract-2 teaspoons
For the frosting
- Cream cheese (at room temperature)- 220gm
- Unsalted butter (at room temperature, softened)- 75gm
- Castor sugar (or regular sugar ground fine)- 50 gm or to taste (I kept the sugar really low)
- Milk- 6-8 tablespoons
- Orange zest-1 teaspoon
- Vanilla-1 teaspoon
- Chopped pistachios- 2 tablespoons
Instructions
For the cake:
- Preheat your oven to 180 degrees centigrade and grease an 8 inch Bundt pan (or you can use a regular cake pan if you do not have a bundt at hand) and set aside
- Seep two tea bags of the desired tea in a teacup of hot water for 10 minutes. Squeeze the tea bags well before discarding and let the tea come to room temperature; set aside
- Add saffron into the yogurt and set aside
- In a deep bowl sift together the flour, baking powder, baking soda, salt to achieve uniform distribution of ingredients. Then add the spices to this and mix well
- In another bowl whisk the egg white until soft peaks form and set aside
- In a separate bowl beat the butter on medium-high for a minute until soft, and then add brown sugar and honey till smooth and a homogenous color is achieved. This takes around 2-3 minutes on medium speed
- Add the egg yolks one at a time, beating for a minute or two and scraping the sides between additions followed by orange zest and vanilla
- Then in three alternate additions add the dry ingredients from Step 4 and yogurt, starting with the dry ingredients. Mix for 30 seconds on medium-high between two additions. Scrape the sides between two additions. When a smooth batter is achieved, add 4 tablespoons of tea and give it one final mix
- Fold in the egg whites into the above batter slowly being very careful not to over mix
- Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean
- Remove the cake from the oven, and cool in the pan for 15 minutes then turn it out onto a rack until completely cool before frosting
- In a deep wide bowl blend the cream cheese and butter until smooth
- Add sugar and blend for another minute
- Add orange zest and vanilla and blend for 30 secs
- Finally add milk, a tablespoon at a time till a pouring consistency of frosting is achieved
- Pour the frosting over the cake after it has cooled down completely, garnish with chopped pistachios. The cake is ready to be served and enjoyed with a hot cuppa.
