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Eggless Masala chai cake with brown butter glaze

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

blessmyfoodbypayal
Eggless Masala chai cake with brown butter glaze is an indian spices cake made with tea and served with a drizzle of brown butter glaze.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Cake
Cuisine world
Servings 8 Slices

Ingredients
  

1 cup = 200 ml

    FOR CHAI/TEA

    • 3/4 cup Milk
    • 2 tsp tea leaves
    • Small piece of ginger
    • Small piece of star anise
    • 1 inch cinnamon stick
    • 2 green cardamoms
    • 4 black pepper
    • 1 clove

    FOR CAKE

    • Chai recently made
    • 1 cup all purpose flour
    • 1 cup whole wheat flour
    • 1 cup sugar
    • 1 cup yogurt/curd
    • 1/2 cup oil unflavored
    • 1 tsp Baking Soda
    • 1.5 tsp baking powder
    • Salt a pinch

    FOR GLAZE

    • 1/4 Cup butter unsalted
    • 1/2 cup sugar powdered
    • 1/2 tsp cardamom powder
    • 2-3 tbsp milk or more/less

    Instructions
     

    MAKING OF CHAI/TEA

    • Add ginger in mortar pestle and mince it.
    • Now add star anise, cinnamon stick, cardamoms, black pepper and clove in mortar pestle. Roughly crush them.
    • Pour milk in a pan and add crushed spices and tea leaves in it.
    • 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.
    • Remove pan from heat and let chai come to room temperature.

    MAKING OF CAKE

    • Take a bowl and add oil, curd/yoghurt and sugar. Just mix. Not necessarily sugar should get dissolved.
    • Put a sieve on bowl and add whole wheat flour, all purpose flour, salt, baking soda and baking powder.
    • Sift them into the bowl.
    • Now pass chai from a sieve to the bowl and mix using cut and fold method. But don't overdo.
    • Transfer in 9 inches baking tin lined with parchment paper or greased butter paper.
    • Tap the tin so that air bubbles release.
    • Bake in preheated oven for 35 to 40 minutes @180°C in the middle rack with both the rods on.
    • If the cake passes the toothpick test, it is done.
    • Let it cool to an extent.

    MAKING OF BROWN BUTTER GLAZE

    • Add butter in a pan and let it cook on low heat.
    • In 8 to 10 minutes, it will turn brown like we caramelize sugar.
    • Add cardamom powder.
    • Take the pan off the heat and start adding powdered sugar spoons by spoons and keep mixing simultaneously.
    • The mixture will look lumpsy.
    • 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.
    • Lastly drizzle glaze on cake while cake is still warm.
    • Enjoy.

    Notes

    1. Tea bag can replace tea leaves.
    2. You can either use all purpose flour or whole wheat flour completely.
    3. Sugar can be replaced with jaggery.
    4. You can serve this cake without glaze too.
    Keyword chai cake, indian spice cake, masala chai cake, tea cake