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Eggless Apple Spiced Cake with a Chai Caramel

Eggless Apple Spiced Cake with a Chai Caramel

Print Recipe
Serves: 1 8

Ingredients

  • For the apple cake:
  • 1.5 cups of all purpose flour (maida)
  • 1.5 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons of cardamom powder
  • 1/2 teaspoon clove powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon cinnamon powder
  • 4 teaspoon ginger powder or 2 tablespoons of ginger juice
  • 1/2 cup oil
  • 1/2 cup castor sugar (if topping up with the chai caramel)/ 3/4th cup castor sugar (if not topping up with the caramel)
  • 1/3rd cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped apple
  • *******
  • For the chai caramel:
  • 1/2 cup sugar (brown or white)
  • 4 tablespoons butter
  • 1/4th cup of chai

Instructions

1

Preheat the oven to 180 C

2

To make the applesauce, peel and chop a medium apple

3

To a pot/pan, add the chopped apples, a tablespoon of sugar and 1/3rd cup of water

4

Let the sugar melt and the mixture simmer on low heat for 15-20 minutes with a lid on the pot/pan

5

Cool the mixture and blend using a hand blender or a food processor

6

In a bowl, sift the dry ingredients together: flour, baking powder, salt, nutmeg, cinnamon, cardamom, clove and ginger powder

7

In a separate bowl, add the sugar and oil, whisk well for 2-3 minutes till combined

8

Add in the vanilla and applesauce, mix well

9

Add in the ginger juice and mix (if using juice instead of the powder)

10

Fold in the dry ingredients and milk (add 1/2 the dry ingredients, all of the milk and the rest of the dry ingredients)

11

Fold in the chopped apples (don't over mix)

12

Add the batter to a greased 8" tin and bake at 180 C for 40 minutes or until skewer comes out clean

13

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14

For the caramel:

15

Brew a strong chai without sugar

16

Take off heat, refrigerate and let the tea leaves infuse in the milk for at least 2 hours or overnight

17

The chai mixture needs to be cold so keep it refrigerated

18

Start making the caramel by melting sugar in a pan, don't stir

19

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)

20

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

21

Once all the butter has been incorporated add the cold chai mixture little by little and mix well till a smooth mixture has formed

22

Cook this mixture for 4-5 minutes on a low heat stirring continuously

23

Take off the heat, transfer to a heat proof bowl and cool (be careful the mixture will be super hot)

24

Cool caramel

25

Top up your cake with the chai caramel & enjoy!

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