Chai Spiced Honey Cake
A one-layer honey infused with Tea Runners Mandela Masala tea.
Equipment
- 9 inch springform pan
- electric mixer
Ingredients
- 2 large eggs, at room temperature
- ½ cup granulated sugar (100g)
- ½ cup packed dark brown sugar
- ½ cup honey
- ½ cup brewed and cooled Tea Runners Mandela Masala Tea, or other Rooibos tea
- ½ cup unsalted butter, melted and cooled (112g)
- 2 cups flour (240g)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. vanilla
For the optional toppings:
- hot fudge
- vanilla ice cream
- whipped cream
- sprinkles
Instructions
- Preheat the oven to 350 degrees. Spray a nine-inch springform pan with baking spray. Line the bottom of the pan with parchment paper. Spray again.
- In the bowl of an electric mixer, with the paddle attachment, beat the eggs until foamy. Add the sugars and beat until light and thick.
- In a small bowl, stir together the tea and honey, and then add it to the mixing bowl. Add the butter and mix until combined.
- In a third bowl, sift together the flour, salt, baking powder, and baking soda. Add this to the mixing bowl and mix until just combined. Then add the vanilla.
- Bake the cake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the sides right away. Let it cool on a rack for ten minutes, and then using a spatula, remove the bottom of the pan. Let it cool for another 50 minutes, remove the parchment paper, and then serve plain or with toppings.
- For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the cream cheese, and whip until blended.
- Spread frosting all over the top of the cake, and sprinkle the walnuts all over.
Nutrition
Calories: 345kcal
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