Mumbai’s winter may be on its way out but I’m not willing to bid adieu to my evening cup of masala chai. I relish it so much that I decided to #brew an extra cup rustle up a super-flavourful masala chai cake! Infused with saffron and whole spices found easily in any Indian home, it’s maida-free, EGG-free and can be made sugar-free too! You know what you’re making for this evening’s hi-tea, don’t you?
Ingredients
- For the Tea
- 2 Tsp Tea Powder
- 11/2 Cup Water
- 4 Cardamoms, Crushed
- 1 Big Piece Of Cinnamon
- 2 Star Anise
- 2 Bay Leaves
- 4 Cloves
- 5 Peppercorns
- 7-8 Strands Of Saffron
- A Small Piece Of Ginger, Grated (Optional)
- Remaining Ingredients
- 11/4 Cup Sorgum/Jowar Atta
- 1 Tsp Baking Powder
- 1/4 Tsp Cinnamon Powder
- 1/4 Tsp Cardamom Powder
- 1/4 Tsp Clove Powder
- 3/4 Cup Brown Sugar/Jaggery
- 1/4 Cup Oil
- 7-8 Strands Of Saffron
- 1/2 Cup milk
Preparation
Prep: 10 minutes
Cooking: 50 minutes
- Brew the tea with all the ingredients listed under ‘for the tea’. Simmer for 10 minutes until its quantity has reduced to 1 cup. Strain and allow to cool.
- Preheat oven to 180°C. Line/grease a small tin loaf.
- In a bowl, sift in jowar, baking, cinnamon, clove and cardamom powders. Stir well.
- In another bowl, mix the oil, brewed tea and sugar/jaggery. Beat on high speed for 2 minutes.
- Stir in the dry ingredients and milk in batches, using a spatula to combine. Do not overmix. You should have a thick, spreadable batter.
- Spoon into the tin, spreading evenly with the spatula. Sprinkle saffron and almond-pistachio powder.
- Bake for 50 minutes or until a skewer comes clean. Cool and de-mould. Slice and serve with a cup of hot masala chai.
