Yummy Honeysplash Sticky Chai Cake

June 1, 2017

You’ve probably noticed the cold weather is already upon us – of course you’ve noticed!  And what better way to keep warm than to enjoy a great cuppa with a freshly baked cake. 

 

So, grab your Emubob Yummy Honeysplash Sticky Chai, dig out your apron, warm up the oven and invite some friends over because this deliciously dense treat won’t last long (beware, it is indeed a very dense cake!!)!

 

 

 

INGREDIENTS

 

2 cups of plain flour

1/3 cup packed brown sugar

1 teaspoon of baking powder

1 vanilla bean pod

2 eggs

1/3 cup vegetable oil

Four heaped teaspoons of Emubob’s Yummy Honeysplash Sticky Chai

11/2 cups of milk

¼ cup raw honey (I used Simply Bees raw honey)

 

Add icing sugar, cinnamon sugar and honey on top if desired and serve with a dollop of cream.

 

 

METHOD

  1. Pre-heat oven to 170ºC (or 150ºC fan-forced)

  2. Combine milk, honey and sticky chai in a small saucepan and slowly bring to the boil.

  3. Turn off heat and let sit for 10 minutes.  Strain mixture and allow to completely cool.

  4. In a bowl, lightly beat eggs and add vegetable oil.

  5. Add vanilla bean to wet mixture

  6. In a large bowl, combine flour, sugar and baking powder.

  7. Once the chai-infused milk has completely cooled, add to the eggs and vegetable oil mixture.

  8. Add the wet mixture to the flour, sugar and baking powder mixture and combine.

  9. Pour into a greased springform tin and bake in oven for 45-50 minutes.

  10. Take out of oven and allow to cool for 5 minutes before transferring cake to a wire rack.

  11. Sprinkle icing sugar and cinnamon sugar and drizzle honey on cake prior to serving if desired.  You can also add a dollop of cream!

See, you've forgotten how cold it is outside already!  Now it's time to serve out a slice for your guests (or perhaps just for yourself), fill up your pot of tea and sit back and relax!

 

Happy cooking everyone!

Shannon 

 

 

 

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