You’ve heard of a masala chai latte but have you ever thought of it a delicious cake?


For the cake

  • 125g butter, softened
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • 1¼ cups self-raising flour
  • ½ cup desiccated coconut
  • 1 green apple, unpeeled and coarsely grated
  • ¼ cup greek yoghurt

For the chai syrup

  • 3 ceylon tea bags
  • 1 cup boiling water
  • ½ cup firmly packed brown sugar
  • 1 tbsp honey
  • 1 tsp vanilla essence
  • 2 cinnamon sticks
  • 1 cm piece ginger, peeled and thinly sliced
  • 10 cloves
  • 8 cardamom pods, crushed
  • 2 star anise


For the cake

PREHEAT oven to 180℃. Grease a loaf tin.
BEAT the butter and sugar using an electric beater, in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
FOLD in the flour, coconut, apple and yoghurt until just combined. Pour the batter into the prepared tin and bake for 1 hour, until golden.

For the chai syrup

STEEP tea bags in boiling water for 10 mins. Press out the tea bags and discard.
POUR the tea into a pot and add the remaining syrup ingredients. Place over a medium heat and stir until the sugar dissolves. Bring to the boil, then reduce to a simmer for 15 minutes, until the syrup thickens.
STRAIN syrup through a fine mesh sieve and set aside.
TO ASSEMBLE allow the cake to cool for 10 minutes. Using a skewer, poke a number of holes ¾ of the way through the cake, then slowly pour the syrup over the cake and allow it to soak in.

Serving suggestion: Enjoy this cake with a dollop of vanilla ice cream or freshly whipped cream.


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