How to tea up a spicy cake
Ingredients
For the cake
180g unsalted butter
180g golden caster sugar
180g self raising flour
50g almonds
½ tsp baking powder
3 large eggs
3 tbsp milk
3 tbsp Drink Me Spiced Chai Latte powder
2 tbsp water
2 tbsp toasted chopped hazelnuts
For the icing
80g unsalted softened butter
250g icing sugar
1 tbsp Drink Me Spiced Chai Latte powder
2 tbsp milk
2 tbsp toasted chopped hazelnuts
A small piece of chocolate
Method
1. Preheat oven to 180C. Butter and line 2 x 8 inch round cake tins with baking parchment.
2. In a large mixing bowl cream the butter and sugar until light and fluffy.
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Hide Ad3. In a separate bowl mix the flour, ground almonds, and baking powder.
4. Beat the eggs into the butter one at a time, adding a spoonful of the flour mix after every egg.
5. In a small cup put the Spiced Chai latte powder with the water and mix well.
6. Add this chai latte to the cake mix with the milk.
7. Now whisk it all together for a minute.
8. Add the hazelnuts and fold them in.
9. Pour the mixture into the 2 prepared tins equally and bake for 25 – 30 minutes or until done.
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Hide Ad10. Leave to cool on a wire rack, once cool remove from the tin.
11. In a large bowl whisk the butter and icing sugar together.
12. Now add the Spiced Chai latte powder and the milk.
13. Whisk it well, till it forms a lovely butter icing – the more you mix it the fluffier it will get.
14. Place one cake on a serving plate, put half the icing on top of it and spread it evenly.
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Hide Ad15. Sprinkle the chopped hazelnuts on it, now place the other cake on top.
16. Spread the remaining remaining icing over it, grate some chocolate on top of the cake and serve.
(This serves six to eight people)