Saffron & Masala Chai Cake

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?


  • 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


Prep: 10 minutes
Cooking: 50 minutes

  1. 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.
  2. Preheat oven to 180°C. Line/grease a small tin loaf.
  3. In a bowl, sift in jowar, baking, cinnamon, clove and cardamom powders. Stir well.
  4. In another bowl, mix the oil, brewed tea and sugar/jaggery. Beat on high speed for 2 minutes.
  5. Stir in the dry ingredients and milk in batches, using a spatula to combine. Do not overmix. You should have a thick, spreadable batter.
  6. Spoon into the tin, spreading evenly with the spatula. Sprinkle saffron and almond-pistachio powder.
  7. Bake for 50 minutes or until a skewer comes clean. Cool and de-mould. Slice and serve with a cup of hot masala chai.