perfect with a brew
There’s something supremely decadent about afternoon tea with a slice of cake. This Chai Carrot cake is a delicious treat that is not as dense as a traditional carrot cake. It’s great with a dollop of clotted cream and a few slices of orange for a beautifully light delight. Enjoy it with a cup of chai to bring out those spices, or the wonderful bergamot flavours of Earl Grey tea makes this sweet delicacy sing!
MAKES: 1 x 20cm cake
- 50ml HOT MILK and 1 tbsp. CHAI TEA, leave to brew while you prepare the other ingredients
- 115g BUTTER
- 200g FLOUR
- 2 tsp. BAKING POWDER
- ½ tsp. SALT
- 1 tsp. CARDAMOM
- 1 tsp. GINGER
- ¾ tsp. CINNAMON
- ¼ tsp. CLOVES
- ¼ tsp. NUTMEG
- 8 cracks BLACK PEPPER
- 2 EGGS
- ¾ tsp. VANILLA EXTRACT
- 150g CARROT, grated
- ½ ORANGE, zest only
- First line the bottom of a 20cm cake tin with baking paper and preheat the oven to 180c. Put the BUTTER into a small frying pan and brown over a medium-high heat. This will take a few minutes, the butter will turn deep golden and smell nutty. Leave aside to cool.
- Put all of the dry ingredients (FLOUR, BAKING POWDER, SALT, CARDAMOM, GINGER, CINNAMON, CLOVES, NUTMEG, BLACK PEPPER) into a mixing bowl. Give it a good stir to make sure that the spices are evenly dispersed.
- Strain the tea leaves from the HOT MILK mixture and discard the leaves.
- Add the HOT MILK to a large mixing bowl with the BROWNED BUTTER and BROWN SUGAR. Whisk together. Add the EGGS one at a time and keep whisking. Then, whisk in the VANILLA. Finally, add the CARROTS and ORANGE ZEST and give the mixture a good stir.
- Fold the dry ingredients into the wet ingredients until just combined. Do not over-mix.
- Pour mixture into cake tin. Place in the centre of the pre-heated oven and bake for 30 mins. Test the cake with a skewer – if it comes out cleanly, the cake is done. Removed from oven and allow to cool in tin for 15 minutes before removing to a wire rack.