This cakes recipe was based on Fiona Cairns’ recipe (The Birthday Cake Book) and is really tasty!
Put the milk in a pan along with all the spices. Bring to the boil and simmer for 10-15 minutes.
Once the milk has reduced by half, add the tea bags and stew for a few more minutes. It needs to be quite strong to come through in the cake. Leave to cool.
Strain and add more milk if necessary, to make the mix up to 200ml.
Preheat the oven to 170c and butter and line a square 20cm cake tin.
Put the cardamom pods in a pestle mortar and give them a cursory bash to open the husks, and pick out the black seeds inside (this is the fiddly bit). Then grind them to a powder. Remove any last bits of husk.
In a pan, melt the butter, sugar and golden syrup. Allow it to cool a little. In a large bowl sift the flour, ginger, cardamom and salt.
Stir in the cooled syrup mixture, the eggs and finally the 200ml of chai.
Stir gently till well mixed, then pour into the tin and bake for 50-60 minutes or until a skewer comes out clean. Rest in the tin for a few minutes before turning out.
To make the icing cream together until light and fluffy then slowly add the lemon juice and ginger syrup (I did this in the magimix) and the stem ginger.
Top tip for finely chopping the stem ginger- it will go very happily through a clean garlic crusher. Much less time intensive.
Spread the icing over the top of the cake, or, as I did, pop into a piping bag and swirl over your cakes.
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