There’s so many brilliant things about autumn, one of which in indulging in our epic chilli chai tea! But as well as drinking it by the bucket load we like to try a few different ways to use the humble cuppa and have been baking up a storm with this chai loaf cake. Give it a whirl yourself and let us know what you think:
Inspired by Betty Crocker
¾ cup granulated sugar
½ cup butter, softened
½ cup prepared chilli chai tea
1/3 cup milk
2 teaspoons vanilla
2 eggs
2 cups plain flour
2 teaspoons baking powder
¾ teaspoon ground cardamom
½ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
- Heat oven to 200 C. Grease bottom only of 8x4- or 9x5-inch loaf pan
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
- Enjoy with a big mug of chilli chai!
Don’t forget, our chilli chai is tea of the month so we’ve taken 10% off! Hooray! (ends 30th September)
