spiced chai bundt cake

  • 1 tablespoon chai tea leaves
  • 2 tablespoons boiling water 
  • 2½ cups (375g) self-raising (self-rising) flour 
  • 1½ cups (330g) caster (superfine) sugar 
  • 2 teaspoons mixed spice 
  • 4 eggs 
  • 1½ cups (375ml) milk 
  • 250g unsalted butter, melted 
  • 2 teaspoons vanilla extract
  1. Preheat oven to 180°C (350°F). Place the chai and water in a small bowl and mix to combine. 
  2. Place the flour, sugar, mixed spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth. 
  3. Pour into a well-greased 3-litre-capacity bundt tin and cook for 30–35 minutes or until cooked when tested with a skewer. 
  4. Invert onto a wire rack and allow to cool for 10 minutes in the tin. Gently lift off the tin and allow to cool completely before serving. Serves 8–10.  
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