Chantal's Chai Tea Cake
- Ready in: 1 hour - 1 hour and a half
- Serves: 12
- Complexity: easy
- 275g self-raising flour
- 2 tsp baking powder
- 350g golden caster sugar
- ½ tsp cinnamon
- Pinch of salt
- 200ml vegetable oil
- 2 eggs (separated)
- 50ml milk
- 800ml strong chai tea (12 teabags brewed for about 10 minutes)
- 100g butter
- 200g cream cheese
- 1 tsp LittlePod Vanilla Paste
- 50g chopped, toasted hazelnuts
- 600g/ 5 small apples (Braeburns work well)
Preheat oven to 180C. Grease a 20cm spring form and line the bottom of the tin with baking paper. Peel and slice the apples and place them in a small saucepan with 50g of the sugar, and the chai tea (apples should be covered with liquid). Bring the tea to the boil, then reduce the heat and simmer for 10minutes or until the apples are
soft not mushy. Leave the apples in the liquid while you are preparing the cake batter, then drain the remaining liquid.
Sift flour, baking powder and cinnamon into a bowl. In a separate bowl, beat together the egg yolks with 200g of sugar until they are almost white and
creamy (about 5 minutes).
Add the oil in a slow, steady stream, followed by the milk and tea. Add the dry ingredients to the egg mix and combine. Add a pinch of salt to the egg whites and whisk until soft peaks form, then fold the egg whites gently into the batter. Pour half of the mixture into the tin, top with the apple and spices, then pour in the remaining batter. Bake for about 40-50 minutes or until a toothpick inserted in the centre comes out clean.
For the frosting, combine the remaining 100g of sugar with the butter in a bowl and cream until thick and smooth. Add the LittlePod Vanilla Paste and the cream cheese and stir those into your butter cream.
Remove the cake from the oven and let cool on a wire rack for about 10 minutes. Then, remove the spring form and the parchment paper and allow the cake to cool completely before frosting. Sprinkle the frosted cake with the roasted chopped hazelnuts.