October 29, 2020
  • October 29, 2020

Chai Spiced Pound Cake

By on December 13, 2019 0 301 Views
(Serves 8-10)


For the Cake

  • Flour- 241gm
  • Light Brown Sugar- 213gm
  • Unsalted Butter, softened-22gm
  • Honey-85gm
  • Cardamom powder-2 teaspoons
  • Cinnamon powder-1 tablespoon
  • Clove powder- ¼ teaspoon
  • Black pepper powder- ¼ teaspoon
  • Nutmeg powder- ½ teaspoon
  • Ginger powder-2 teaspoons
  • Saffron-2 strands
  • Eggs (at room temperature) -2 large, whites and yolks separated
  • Baking powder- 1 teaspoon
  • Baking soda- ¼ teaspoon
  • Salt- ¼ teaspoon
  • Full fat yogurt- 200 gm
  • Black tea at room temperature (I used Twining’s Darjeeling Tea bags)-4 tablespoons
  • Orange zest-2 tablespoons
  • Vanilla extract-2 teaspoons

For the frosting

  • Cream cheese (at room temperature)- 220gm
  • Unsalted butter (at room temperature, softened)- 75gm
  • Castor sugar (or regular sugar ground fine)- 50 gm or to taste (I kept the sugar really low)
  • Milk- 6-8 tablespoons
  • Orange zest-1 teaspoon
  • Vanilla-1 teaspoon
  • Chopped pistachios- 2 tablespoons


For the cake:

  1. Preheat your oven to 180 degrees centigrade and grease an 8 inch Bundt pan (or you can use a regular cake pan if you do not have a bundt at hand) and set aside
  2. Seep two tea bags of the desired tea in a teacup of hot water for 10 minutes. Squeeze the tea bags well before discarding and let the tea come to room temperature; set aside
  3. Add saffron into the yogurt and set aside
  4. In a deep bowl sift together the flour, baking powder, baking soda, salt to achieve uniform distribution of ingredients. Then add the spices to this and mix well
  5. In another bowl whisk the egg white until soft peaks form and set aside
  6. In a separate bowl beat the butter on medium-high for a minute until soft, and then add brown sugar and honey till smooth and a homogenous color is achieved. This takes around 2-3 minutes on medium speed
  7. Add the egg yolks one at a time, beating for a minute or two and scraping the sides between additions followed by orange zest and vanilla
  8. Then in three alternate additions add the dry ingredients from Step 4 and yogurt, starting with the dry ingredients. Mix for 30 seconds on medium-high between two additions. Scrape the sides between two additions. When a smooth batter is achieved, add 4 tablespoons of tea and give it one final mix
  9. Fold in the egg whites into the above batter slowly being very careful not to over mix
  10. Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean
  11. Remove the cake from the oven, and cool in the pan for 15 minutes then turn it out onto a rack until completely cool before frosting
  12. In a deep wide bowl blend the cream cheese and butter until smooth
  13. Add sugar and blend for another minute
  14. Add orange zest and vanilla and blend for 30 secs
  15. Finally add milk, a tablespoon at a time till a pouring consistency of frosting is achieved
  16. Pour the frosting over the cake after it has cooled down completely, garnish with chopped pistachios. The cake is ready to be served and enjoyed with a hot cuppa.
By Asmita Bharadwaj
A self-proclaimed fitness freak and foodie, who loves to whip up (quite literally) delicious food in her kitchen.
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