This chai latte cake recipe is by Nadiya Hussain, published in this week’s Times newspaper. The cake includes lots of spices which sound quite bold, but it tastes delicious and is probably my favourite thing I have baked all year. I’ve even baked it more than once; that’s true love with a recipe for me!
For the cake;
1 tsp cardamom powder (or shelled cardamom crushed in pestle and mortar)
1 tsp clove powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground black pepper
225 g sunflower spread
225 g caster sugar
4 medium eggs
225 g self-raising flour
2 tsp baking powder
For the icing;*
175 g sunflower spread
350 g icing sugar
100 g white chocolate
- Cream the butter and sugar together first in a large bowl. Add the eggs one by one, beating each in.
- Sift flour, spices and baking powder into the bowl and fold into the wet ingredients with a spatula.
- Divide the mixture between two sandwich tins, the taller, the better.
- Bake on Gas Mark 5 (Nadiya’s recipe says 6 but I found this burnt the top a bit whilst the bottom wasn’t cooked) for about 30 minutes or until a skewer comes out clean.
- Leave in the tin to cool for 10 minutes then turn out onto a cooling rack. When completely cooled, slice each cake in half horizontally. (Magic! You now have double the cakes!) Sandwich each layer with white chocolate frosting (as below)…
- Cream the sunflower spread and add the icing sugar one spoonful at a time.
- Melt the white chocolate and leave it to cool. When cooled, combine with the buttercream, beating with an electric whisk on slow speed until light and fluffy.
I made this for dessert when my best friend Helen and her family came over for dinner. The sweet icing really goes well with the interesting cake flavours and it looked grand enough for pudding. Everybody was happy and all wanted seconds!
*The quantities of icing in the original recipe made far too much so I have halved it here and I find this adequate for a fairly thin layer between the four sponges and a thicker layer on the top cake.