This recipe is for my brother Adam and my sister in law Sahra. They love my chai cake and asked me to post it on this blog. So here you go guys, enjoy! And for everyone else, if you are looking for a deliciously moist, and not to sweet cake to enjoy with your afternoon tea, look no further! I know I am tooting my own horn here, but this really is the tastiest cake you will ever make.
The secret ingredient in this cake is freshly ground cardamom. The cardamom pods contain little seeds that can be ground in a food processor or blender. You want to do this right before you make the cake so that it is as fresh and aromatic as possible.
Chai cake is usually made in a bundt cake pan. You don’t have to use a bundt pan, but it makes the cake look so pretty! As well, the hole in the middle speeds up the baking time and makes sure that the cake is not undercooked in the middle.
Make sure you grease the pan like crazy with cooking spray or butter before you pour in the batter or your cake will fall apart when you flip it over.
You will probably be dying to just flip over the pan and dig in as soon as you take it out of the oven, but its crucial to let the cake cool for at least 15 minutes before you remove it from the pan.
And of course you don’t have to have this cake with chai or tea. I just called it Chai cake because that is what people usually drink with the cake. I prefer coffee and the kids love it with a cold glass of milk.