Warm and Spicy... There is a very gentle change in the air here. You can sniff and feel that summer is packing up her beautiful tent, and autumn will soon knock at the door. Lately I find myself beginning to crave warmer things to eat and drink, as well as spices. And with warming spices in mind, I made this Orange Chai Tea Cake. Now, I will admit, that things flavored with orange are not my most favorite, as I much prefer lemon, or lime. But orange works beautifully with the spiciness of chai tea used in this recipe. I served the cake with a robust black tea.
Orange Chai Tea Cake --makes 1 loaf cake
3 chai tea bags (I used Yogi Tea's Classic blend)
1/2 cup milk (I used whole milk for better flavor)
1/2 cup butter, melted and allowed to cool
1 1/2 cups all-purpose flour/plain flour
1 teaspoon baking powder
1/4 teaspoon salt
zest of one orange, divided--set aside a little for garnish
3/4 cup sugar
1 tablespoon honey
1 cup confectioner's/icing sugar (I like a LOT of glaze! ;)
2 tablespoons orange juice
--reserved orange zest
1. Gently heat the milk in a small saucepan until just under boiling point. Remove from heat. Add 2 tea bags to the milk, and steep for 20-30 minutes. Remove the tea bags. Cut open the remaining tea bag, and add the tea leaves to the tea-milk mixture.
2. Preheat oven to 350 F/180 C, and butter a 9" x 5" loaf pan.
3. In a small bowl, mix together the flour, baking powder, salt and orange zest, set aside.
4. Using an electric mixer, beat together the butter, sugar and honey. Add the eggs one at a time, beating well after each addition. Beat in the flour mixture. Add the tea-infused milk mixture, and blend well.
5. Pour cake batter into prepared pan. Bake for 50 minutes to 1 hour. Test if done with a toothpick. If the top of the cake is browning too quickly, cover with a piece of aluminum foil. Cool cake in pan for 10-15 minutes on a wire rack. Turn cake out onto the rack, and allow to cool completely before glazing.
6. Mix together the confectioner's/icing sugar and orange juice, and drizzle over the cooled cake. Sprinkle top of cake with orange zest to garnish. Allow the glaze to set a little bit before slicing and serving. Brew a pot, or cup, of tea and enjoy!
**For other baking measurements, try Online Conversion, the Cooking Conversion page is very helpful.**
This recipe is similar to two other tea cakes I shared recipes for earlier this spring and summer:
Lemon Lady Grey Tea Cake and a Green Tea Cake with Rose and Lemon.