October 9, 2016

chai time.


after a few scorching weeks here in holland, the temperature has finally dropped. the happy socks and heating are on and i'm craving EVERY kind of soup. the leaves are falling, the mornings are darker and we're slowly working our way through jamie's comfort food recipes. autumn in holland is just magical. donna hay's chai bundt recipe has been on my to do list for a while and i've been eager to christen my new nordicware pan so i decided a chilly sunday was the perfect time to play. to accompany the cake, i whipped up a large saucepan of chai tea concentrate and oh boy, they're a match made in heaven. perfectly spicy and sweetened to taste with honey and milk. both recipes can be found below. on another note, it's been way too long since i was last here. it's time to get back on the blogging bandwagon and share some of my recent bakes. i've been so inspired by donna hay's new book basics to brilliance and Poh Ling Yeow's series poh & co that has finally aired on 24 kitchen here in holland. expect a few familiar bakes in the near future. have a great week lovelies!










CHAI BUNDT CAKE


1 TABLESPOON CHAI TEA LEAVES
2 TABLESPOONS BOILING WATER
2½ CUPS SELF-RAISING (SELF-RISING) FLOUR
1½ CUPS CASTER (SUPERFINE) SUGAR
2 TEASPOONS MIXED SPICE
4 EGGS
1½ CUPS MILK
250G UNSALTED BUTTER, MELTED
2 TEASPOONS VANILLA EXTRACT



METHOD

  1. Preheat oven to 180°C (350°F). Place the chai and water in a small bowl and mix to combine. 
  2. Place the flour, sugar, mixed spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth. 
  3. Pour into a well-greased 3-litre-capacity bundt tin and cook for 30–35 minutes or until cooked when tested with a skewer. 
  4. Invert onto a wire rack and allow to cool for 10 minutes in the tin. Gently lift off the tin and allow to cool completely before serving. Serves 8–10.  
  5. To make a cinnamon drizzle, mix 2 tablespoons of milk, 1 teaspoon of cinnamon and 1 cup of icing sugar together and pour over the cooled cake.
recipe courtesy of donna hay. 


HOMEMADE CHAI CONCENTRATE


INGREDIENTS:

  • 12 cardamom pods, gently crushed
  • 8 whole black peppercorns
  • 8 whole cloves
  • 4-inch piece of fresh ginger, sliced
  • 4 cups water
  • 4 cinnamon sticks
  • 3 whole allspice (optional)
  • 2 Tbsp. brown sugar (more or less to taste)
  • 2 star anise
  • 1 vanilla bean, sliced down the middle
  • 1/8 tsp. nutmeg
  • 4 black tea bags
DIRECTIONS:

Bring all ingredients except tea bags together to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer for 15 minutes. Add tea bags and let steep for 5 minutes. Pour mixture through a strainer and reserve the liquid for concentrate, and let cool to room temperature.
Mix equal parts concentrate with water or milk to make chai tea. Or refrigerate in an airtight container for up to one week.

recipe courtesy of gimmesomeoven.com

1 comment:

Katie said...

Yes to chai EVERYTHING! The cake looks amazing xo