Eggless Masala chai cake with brown butter glaze | tea cake recipe

Eggless Masala chai cake with brown butter glaze | tea cake recipe with step wise pictorial and video recipe.

WHAT IS MASALA CHAI CAKE ?

To understand Masala chai cake, you need to understand what is Masala chai.

Masala is a combination of few spices in powdered form and Chai is an hindi word for tea.

Masala chai is originated in India and has earned its name in the world. Although there is no hard and fast rule as to which spices go in making tea because every family/region/state has their own version of Masala chai.

However, there are 7 ingredients i.e. water, tea leaves, sugar, milk, cardamom, black pepper and ginger are such, you can call the basic components of any Masala chai.

So Masala chai cake is a cake baked with such tea made of spices.

In nutshell & simple terms, it’s a tea flavoured cake.

This cake is also named as India tea cake or indian spice cake.

DO’S AND DON’T’S

A. For making a tea, we usually add a portion of water but for making tea for this cake, don’t add water at all. Because making tea only of milk will give more good texture and taste to the cake.

B. As we are adding sugar to cake, therefore you need not to add sugar while making tea.

C. We have added the spices which are generally added while making a Masala tea. However you can add less or more spices you use, which you feel can bring more goodness to the cake.

D. If you already have readymade chai masala, then there is no need to collect all spices used to make chai/tea. All you need milk, chai masala and tea leaves. Add about 2 tsp of chai masala in 3/4 cup of milk. And that is enough.

E. Instead of open tea leaves, tea bags can also be used. Dip 2 tea bags instead of 2 tsp of open leaves.

F. We have used both all purpose flour and wheat flour in equal ratio, but you can either use all purpose flour or whole wheat flour completely.

G. Sugar can be replaced with jaggery but remember, like we said in process that sugar need not to be dissolved, this is not so with jaggery. Jaggery must be dissolved,. If you don’t dissolve jaggery completely, it will leave small mushy black spots in and around the cake.

H. While making brown butter glaze, make sure that milk should be added only spoon by spoon and the moment you feel that glaze has attained requisite consistency, stop.

I. Drizzle the glaze over the cake when the cake is slightly warm. This way glaze may gets immersed inside the cake, making cake more delicious.

Also see other Cake recipes in different categories :

EGGLESS CAKES in OVEN

CAKES WITHOUT OVEN

VEGAN CAKES

MUFFINS/BROWNIE

STEP WISE PICTORIAL RECIPE

MAKING OF CHAI/TEA

1.Add ginger in mortar pestle and mince it.

2. Now add star anise, cinnamon stick, cardamoms, black pepper and clove in mortar pestle. Roughly crush them.

3. Pour milk in a pan and add crushed spices and tea leaves in it.

4. When the milk begins to boil, bring the heat to lowest and let milk simmer for 3-4 minutes or until milk reduces to 1/2 cup.

5. Remove pan from heat and let chai come to room temperature.

MAKING OF CAKE

1. Take a bowl and add oil, curd/yoghurt and sugar. Just mix. Not necessarily sugar should get dissolved.

2. Put a sieve on bowl and add whole wheat flour, all purpose flour, salt, baking soda and baking powder.

3. Sift them into the bowl.

4. Now pass chai from a sieve to the bowl and mix using cut and fold method. But don’t overdo.

5. Transfer in 9 inches baking tin lined with parchment paper or greased butter paper.

6. Tap the tin so that air bubbles release.

7. Bake in preheated oven for 35 to 40 minutes @180°C in the middle rack with both the rods on.

8. If the cake passes the toothpick test, it is done.

9. Let it cool to an extent.

MAKING OF BROWN BUTTER GLAZE

1. Add butter in a pan and let it cook on low heat.

2. In 8 to 10 minutes, it will turn brown like we caramelize sugar.

3. Add cardamom powder.

4. Take the pan off the heat and start adding powdered sugar spoons by spoons and keep mixing simultaneously.

5. The mixture will look lumpsy.

6. Add milk but very little at a time. Mix and maintain the consistency as the glaze should be thick like chocolate ganache. Remember, it will turn more thick on cooling.

7. Lastly drizzle glaze on cake while cake is still warm.

Enjoy.

NOTES

1. Tea bag can replace tea leaves.

2. Use either all purpose flour or whole wheat flour completely.

3. Sugar can be replaced with jaggery.

4. You can serve this cake without glaze too.

EGGLESS MASALA CHAI CAKE WITH BROWN BUTTER GLAZE : RECIPE CARD