Go Back
Print
Almond Chai Masala Cake

Almond Chai Masala Cake

Almond Chai Masala Cake is an easy to make tea-time cake. With airy crumbs, soft texture, and all the flavours from the warm spices make this cake extremely addictive.

Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 People
Author Chandrima

Ingredients

  • 1 cup- All-purpose flour/Maida
  • ¾ tsp- Baking powder
  • 1/8 tsp- Baking soda
  • ¼ tsp- Salt
  • ½ cup- Unsalted butter
  • ½ cup- Brown sugar (powdered)
  • 2 tbsp- Honey or Dates syrup
  • ½ cup- Yogurt
  • 1 Egg
  • Almond slivers for sprinkling on top

For Chai Masala: (read note)

  • ¼ tsp- Nutmeg powder
  • ½ tbsp- Cinnamon powder
  • ¼ tsp- Clove powder
  • 1 tsp- Dry ginger powder/Sonth
  • 1/8 tsp- Cardamom powder

Instructions

  1. Before I start all the ingredients were at room temperature.

  2. Preheat oven to 176 degrees C. Prepare a 6” round cake pan or loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

  3. In a bowl, mix all the dry ingredients except sugar (flour, baking powder, salt, baking soda, and chai spices). In another bowl, cream butter and sugar using your electronic hand mixer or stand mixer whatever you have. In this add the egg and keep whisking.

  4. Next add honey and yogurt, whisk well. Now add the flour mixture into this in two batches, whisk the batter until smooth. The batter would be thick and that is completely fine. 

  5. Pour the cake batter into the cake pan. Smooth the top with the help of a spatula. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Sprinkle some almond slivers on top.

  6. Bake for 30 minutes. Insert a sharp knife in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.

  7. Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.

  8. When cooled, slice, serve, and enjoy!

Recipe Notes

  • If you’re making Chai masala from the recipe video use 1 tbsp of it for making this cake.
  • During baking time cover the top of the cake pan loosely with a piece of aluminium foil after the first 20 minutes, to avoid over browning of the Almond Slivers.
  • Keep the cake slices refrigerated, as it’s summer now. Consume within a week.