Chai Cake with Saffron Frosting

I loved eating cakes and that sparked an interest in baking cakes at a young age itself! As simple as that.

When I was on school summer break, my parent enrolled me in a baking class. There was a lady in the same apartment building taking a 2 week class for baking. She taught little tricks and techniques and introduced me to the baking world. One not so great thing with the class was that all the recipes she taught me contained eggs. Although I baked, I didn’t taste. I did share with my friend and received compliments. One of the cakes that I learned in the class was 5 Spice Christmas Cake. The aroma of the cake, I still remember to this day.

Fast forward many years, here I am experimenting the same without eggs. I further spiced up the original flavors by adding Tea! It tasted absolutely divine and a treat for the taste buds!

Today, I share this recipe with you and hope you all try this for the holiday season!

So, let’s get right to it!

Print Recipe

Chai Cake with Saffron Frosting

Servings

Ingredients

Dry:

• 1.5 cup all-purpose flour-
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1.5 cup powdered sugar

Wet:

• 1/2 cup butter
• 1/2 cup apple sauce
• 3/4 cup yogurt 230gms
• 1/2 cup hot milk
• 2 bag tea Increase to 4 if you like stronger tea flavor

To grind:

• 1 teaspoons ground cinnamon
• 1 teaspoons ground ginger
• 1/2 tsp turmeric powder
• 1 pinch saffron
• 1 tbsp raw almonds
• 1 tbsp raw cashews
• 1 pinch ground nutmeg
• 3 pods cardamom seeds
• 1/8 tsp fennel seeds
• 2 black peppercorns
• 1 pinch saffron
• 1/8 tsp ground turmeric
• 1/4 tsp ginger powder. ( you can also add ground fresh ginger i had frestlt powdered gry ginger available)

Tea Syrup:

• 4 tea bags
• 2 cups water
• 1 cup sugar

Saffron Cream frosting:

• 3 tbsp warm milk
• 8-10 strands of saffron
• 1 tsp cardamom ground
• 2 cup heavy cream
• 4 tbsp powdered sugar
• Lots of Love

Servings Ingredients Dry: 1.5 cup all-purpose flour- 1.5 tsp baking powder 1 tsp baking soda 1.5 cup powdered sugar Wet: 1/2 cup butter 1/2 cup apple sauce 3/4 cup yogurt 230gms 1/2 cup hot milk 2 bag tea Increase to 4 if you like stronger tea flavor To grind: 1 teaspoons ground cinnamon 1 teaspoons ground ginger 1/2 tsp turmeric powder 1 pinch saffron 1 tbsp raw almonds 1 tbsp raw cashews 1 pinch ground nutmeg 3 pods cardamom seeds 1/8 tsp fennel seeds 2 black peppercorns 1 pinch saffron 1/8 tsp ground turmeric 1/4 tsp ginger powder. ( you can also add ground fresh ginger i had frestlt powdered gry ginger available) Tea Syrup: 4 tea bags 2 cups water 1 cup sugar Saffron Cream frosting: 3 tbsp warm milk 8-10 strands of saffron 1 tsp cardamom ground 2 cup heavy cream 4 tbsp powdered sugar Lots of Love

Instructions

1. Preheat oven at 375 Degree Fahrenheit
2. Grease a baking tin and line the base with parchment paper. Keep aside.

Make tea.

1. Take 1/2 cup hot milk and 1 bag of tea in a cup. Let the tea sit for 10 minutes. Keep aside.

Prepare the spice mix

1. Grind the following items and keep aside: 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 tsp turmeric powder, 1 pinch saffron, 1 tbsp raw almonds, 1 tbsp raw cashews, 1 pinch ground nutmeg, 3 pods cardamom seeds, 1/8 tsp fennel seeds, 2 black peppercorns.

Prepare the cake

1. In a mixing bowl, add 1/2 cup butter and beat well.
2. Add 3/4 yogurt, 1/2 cup apple sauce, 1.5 cups powdered sugar. Whisk till combined.
3. Now add tea and mix well.
4. Now proceed to add the ground spice mix and dry ingredients (1 tsp baking soda, 1.5 tsp baking powder, 1.5 cups all-purpose flour).
5. Slowly fold in the flour, little by little. Do not over mix, just fold it in.
6. Pour the batter into the greased cake tin.
7. Bake in the preheated oven for 30-40 minutes.
8. After baking time, take out of the oven. Insert a toothpick and ensure it comes out clean. It took me 36 minutes. The baking time will differ based on the cake you choose, I have taken around deep tin for baking this cake.
9. Once the cake has cooled, take out of the tin and set aside. This is a delicious cake as is. Today I have done frosting, but it is lovely just like that! Let the cake completely cool down before icing.

Prepare Tea Syrup

1. In a mug, steep 4 tea bags and 2 cups water for 15 minutes.
2. Heat a pan on the stove, add the tea and 1 cup of sugar. Mix to ensure sugar dissolves and bring to boil for 8 minutes.

Prepare Saffron Cream frosting:

1. In a small bowl, add 3 tbsp. warm milk and 8-10 strands of saffron. Add 1 tsp freshly ground cardamom powder and keep aside. At this point, you may add yellow food color as well.
2. In a mixing bowl, add 2 cups heavy cream
3. Add 4 tbsp. powdered sugar.
4. Whip until stiff peaks (I suggest, keep the bowl and the whisk in the refrigerator for 1 hour before whipping).
5. Add the saffron milk and whisk away.

Assemble the cake

1. Cut the cake in half horizontally to get 2 layers. Place one layer on a cake stand. I have turned over the used cake tin and used as a cake stand today
2. Gently spoon the cherry syrup. Be generous, even if it seeps out from the sides.
3. Now layer with saffron cream
4. Repeat again and decorate as you please
5. Chai Cake is ready! Enjoy and be happy!