CHAI SPICED CARROT CAKE
If you love carrot cake, you'll adore this chai-spiced version, with warming tea and fragrant cinnamon, cardamom, cloves and nutmeg.
Provided by Edd Kimber
Categories Desserts Jamie Magazine Vegetables Afternoon tea Easter treats Baking
Time 1h20m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin.
- Peel and grate the carrots into a large bowl, then grate in the lemon zest. Mix in the currants, then roughly chop and add the pecans.
- In another bowl, combine the flour, baking powder, all the spices and ½ a teaspoon of sea salt. Dice and add the ginger, then split open the tea bag, pour in the leaves, and mix well.
- Whisk the eggs in a mixing jug, then mix in both sugars and the vegetable oil. Pour over the carrots, give it a good stir, then add the dry ingredients and mix until just combined.
- Pour the batter into the pan and bake in the oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 15 minutes, then remove from the tin and invert onto a wire rack to cool completely.
- Meanwhile, for the buttercream, place the butter in the bowl of a free-standing mixer and beat for about 5 minutes, or until creamy.
- Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth - don't overmix it, or your icing will be runny! Chill in the fridge for at least 15 minutes, then spoon over the cake and spread out evenly.
- Toast the coconut in a dry frying pan over a medium heat for 3 minutes, or until lightly golden, tossing occasionally. Scatter over the iced cake, then slice up and enjoy!
Nutrition Facts : Calories 708 calories, Fat 43.7 g fat, SaturatedFat 14.2 g saturated fat, Protein 5.7 g protein, Carbohydrate 77.5 g carbohydrate, Sugar 57.9 g sugar, Sodium 0.38 g salt, Fiber 2.9 g fibre
SPICED CHAI BUNDT CAKE
I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.
Provided by Donna Hay
Categories Cake Tea Dessert Bake Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
- Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.
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- Preheat the oven to 350°F., In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer., Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions., Stir in the baking powder, baking soda, salt, and chai spice blend (or spices)., Measure the flour by gently spooning it into a cup, then sweeping off any excess.
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