What do you make when you have a heap of chai syrup to use up and it's a holiday to remember Queen Elizabeth II, so you're in the mood to make a fancy cake?
I found a recipe online here and have adapted it to make my own aromatic, spicy chai cake and it turned out delicious!
Recipe below - enjoy!
Ingredients
1/4 - 1/2 cup chai syrup
300g butter
2 cups caster sugar
6 eggs
2 cups self raising flour
1tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground ginger
Ginger Cream-Cheese Icing
250g cream cheese, softened
150g butter, softened
1/4 cup brown sugar
4 cups icing sugar (sifted)
2 tsp ground ginger
1/2 tsp ground cinnamon
Preheat oven to 170°C and grease and line two 22cm cake tins.
Measure out 1/2 cup chair syrup (or 1/4 cup and make up to half cup with water. If you don't have chai syrup, soak chai teabags in 1/2 cup of boiling water and set aside to cool.
Beat the butter and sugar until thick and pale, then add the eggs, one at a time, beating well. Sift in the flour and spices and mix well to combine.
Add the chai syrup (or cooled chai tea with tea bag removed) to the batter, beating constantly.
Divide the batter evenly between pans, spreading to even the surface, then bake for 45-50 mins until golden and a skewer inserted comes out clean.
Cool cakes then turn out onto a wire rack to cool completely.
Icing
Beat the cream cheese, butter, brown sugar and icing sugar until smooth. Add ginger and cinnamon and beat to combine.
Ice cake and dust with ginger or cinnamon before serving.
Enjoy!
