Sam’s Chai Cake
- 300ml soy milk (or milk of choice)
- 2-3tbsp Chai leaf mix
- 125g unsalted butter, softened
- 210g caster sugar
- 2 eggs
- 1-2tsp vanilla extract
- 250g self-raising flour, sifted
- 1 punnet of blackberries
- Icing sugar to dust
- Ensure your baking oven is turned on and the cast iron is fully saturated. Grease and/or line a 20cm cake tin.
- Add milk and chai mixture to a small AGA Stainless Steel Saucepan, place on boiling plate and wait for milk to boil. Then, transfer to simmering plate for 10 minutes, remembering to stir so as not to burn the milk solids on the bottom of the pan. Strain, ensuring you press down on the tea leaves to extract all the infused milk, this should make at least 160ml, if not more. Discard the tea leaves and place infused milk in the fridge to cool for at least an hour.
- Using an electric stand mixture with the paddle attachment, cream together the softened butter (place on top of your AGA or inside warming oven to help soften), as well as the sugar until light and fluffy.
- Next, add the eggs one at a time ensuring they are well incorporated before adding the next. Add the vanilla extract and mix well to combine.
- Add half the sifted flour followed by half the milk, beating to combine. Repeat with remaining milk and flour.
- Wash blackberries and slice in half, gently folding into the cake batter.
- Transfer cake batter to the tin and whack to remove any air bubbles.
- Place on the bottom runners in the Baking Oven. Bake for 45 minutes or until a skewer comes out clean. If the cake begins to brown on top, use the cold plain shelf to reduce the browning while allowing the cake to continue cooking.
- Remove cake from oven and let it sit for 5 mins. Transfer to a wire rack to cool, dust with icing sugar to serve and enjoy!