Preheat the oven to 180 C To make the applesauce, peel and chop a medium apple To a pot/pan, add the chopped apples, a tablespoon of sugar and 1/3rd cup of water Let the sugar melt and the mixture simmer on low heat for 15-20 minutes with a lid on the pot/pan Cool the mixture and blend using a hand blender or a food processor In a bowl, sift the dry ingredients together: flour, baking powder, salt, nutmeg, cinnamon, cardamom, clove and ginger powder In a separate bowl, add the sugar and oil, whisk well for 2-3 minutes till combined Add in the vanilla and applesauce, mix well Add in the ginger juice and mix (if using juice instead of the powder) Fold in the dry ingredients and milk (add 1/2 the dry ingredients, all of the milk and the rest of the dry ingredients) Fold in the chopped apples (don't over mix) Add the batter to a greased 8" tin and bake at 180 C for 40 minutes or until skewer comes out clean ******** For the caramel: Brew a strong chai without sugar Take off heat, refrigerate and let the tea leaves infuse in the milk for at least 2 hours or overnight The chai mixture needs to be cold so keep it refrigerated Start making the caramel by melting sugar in a pan, don't stir Add a few teaspoons of water to help melt the sugar faster (swirl the pan around for even melting, do not use a spatula/spoon to stir) Once all the sugar has melted, lower the heat to low and add in the cold butter one tablespoon at a time and mix it in Once all the butter has been incorporated add the cold chai mixture little by little and mix well till a smooth mixture has formed Cook this mixture for 4-5 minutes on a low heat stirring continuously Take off the heat, transfer to a heat proof bowl and cool (be careful the mixture will be super hot) Cool caramel Top up your cake with the chai caramel & enjoy! Eggless Apple Spiced Cake with a Chai Caramel
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