Eggless Apple Spiced Cake with a Chai Caramel

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

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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!