Baked by Iris

Ingredients

For the Cake:

• 3 teabags of Chai Tea
• 200ml Milk (I used full cream)
• 140g Unsalted Butter (softened)
• 180g Caster Sugar
• 150g All-purpose Flour
• 60g Almond Meal
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 (generous) tsp Vanilla Extract
• 2 Eggs
• 2 tsp Cinnamon
• 1/2 tsp Nutmeg
• Zest of 1 Orange

For the Cinnamon Sugar:

• 2 tbs Butter (melted)
• 40g Caster Sugar (or Granulated Sugar)
• 1 tsp Cinnamon

Instructions

1. Pre-heat your oven to 180C. Prepare your baking tin, by lining it with baking paper.
2. Start by infusing the milk with the Chai tea: place the milk and all teabags into a small saucepan over low-medium heat. Leave to infuse for 10-15 minutes, until the milk is warm (don’t boil the milk! just gently warm it). Remove the teabags and discard. Strain the infused milk into a clean bowl and set aside to cool.
3. In a clean bowl, add the flour, baking powder, salt, cinnamon and nutmeg, and whisk to mix together.
4. Using an electric handheld mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, making sure to mix well between each addition. Add the vanilla extract and mix well again.
5. Now, add in half of the flour mixture, then half of the infused milk, making sure to combine the ingredients fully with a spatula before repeating this step with the remaining flour and milk. Finally, add the orange zest and fold in.
6. Pour the batter in your prepared baking tin. Tap the tin on your kitchen bench a couple of times to remove any bubbles. Bake in oven for 45-50 minutes.
7. Remove from the oven and cool for 10 minutes before removing the cake from the baking tin.
8. Finally, in a bowl, mix together the caster sugar and cinnamon to create cinnamon sugar. Melt 2 tablespoons of butter and brush the top of the cake with it. Sprinkle the cinnamon sugar generously all over the cake. Enjoy! :)