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Chai cakes with spiced syrup


With Tamara Jane

Time: 50 mins
Serves: 12
Cost: $5.00

Ingredients: 

125g butter, softened
1 cup (200g) brown sugar
3 eggs
1/2 cup (75g) plain flour
1/4 cup (40g) self-raising flour
1/2 cup (45g) desiccated coconut
1/4 cup (60g) natural yoghurt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground fennel
1/2 tsp ground cardamom
1/2 tsp ground cloves
Pinch ground white pepper
4 tea bags - your choice
1 cinnamon stick
2 cardamom pods, bruised
1 cup (250ml) boiling water
1/2 cup (100g) caster sugar

Method:

Preheat oven to 160C. Grease 12 1/2-cup (125ml) capacity loaf or friand pans.

Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Add the flours, coconut, yoghurt, cinnamon, ginger, fennel, cardamom, cloves and pepper and stir to combine. Spoon into the prepared pans and smooth the surface.

Bake in preheated oven for 20-25 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and turn onto a wire rack to cool completely.

Meanwhile, place the tea bags, cinnamon stick and cardamom pods in a medium saucepan and pour over the boiling water. Set aside for 5 minutes to infuse. Remove and discard the tea bags. Add the sugar and place over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until syrup thickens slightly. Pour over the warm cakes to serve.

(TX: 9 June 2011)


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