What is the first thing that comes to your mind when you wake up in the morning? I know most of us want tea, right? until someone is a coffee person! Well I’m whole heartedly a big time tea lover. A cup of tea in morning can keep me going for the entire day. I’m talking about regular milk tea here or the english breakfast tea to be specific. Ofcourse, we don’t get english breakfast tea very easily over here but I know about it because that saved me for entire three months during my Europe trip. Its quite similar to our Indian black tea and guess what, I have a dessert made out of Indian black tea and I haven’t used any ordinary tea. I’ve used gourmet black tea leaves from the brand Assam1860 and the dessert I created is Chai Spiced Bundt Cake with my choice of spices, a tea flavoured glaze topped with lots of crushed almonds and pistachios.
So, if you are not already aware of the brand Assam1860 let me introduce you this amazing tea brand which is based out of Kolkata and Delhi. They sell the best tea, which are handpicked from Assam’s Thawra estate and every tea lover knows that Thawra produces the best black tea in the world. Managed by a team of youngsters they sure are to achieve major goals and with the pace that they are growing, this brand will definitely capture the black tea market of India in the near future. You can read more about the company on their website.
Assam1860 sent out two boxes of their Black tea, I quite liked the packaging with cardboard boxes and there were packets of tea bags inside. Unlike other tea bags I had seen, these were made up of net instead of paper which was the best part. I believe this helps in better brewing of tea. Well, well I tried my first cup of tea and fell in love with it and so did my family. If you want to try too, you can order them right away on their website which is also surprisingly an online store. Yes! they are an virtual store too, what more can you wish for!
I wanted to do something different instead of just brewing cups of tea and finishing up the bags, so I came up with the idea of making a tea/chai spiced bundt cake which I flavoured with spices that go along really well with tea. This cake had to turn out a winner, after all I was using gourmet black tea from Assam1860 plus this is as usual an egg free cake which turned out really moist and spongy. It didn’t even take a whole day to finish off the cake.
Even if you can’t get your hands on the particular brand, you can still make the cake with the black tea leaves you already have at home. Now do not tell me, you don’t have that at home! haha! For now let us get started with the recipe and do try out the cake if you are a tea lover, this is the best form of tea you can enjoy other than your regular cuppa!
- For the tea concoction:
- Black tea bags - 2
- Milk - ¾ cup
- Grated fresh ginger - 1 inch piece
- Cinnamon stick - 1 inch piece
- Black cloves - 2
- Green Cardamon - 2
- Black peppercorns - 2
- Fennel seeds - ½ tsp
- For the bundt cake:
- All purpose flour/maida - 1½ cups
- Baking powder - ½ tsp
- Baking Soda - 1 tsp
- Vegetable Oil - ½ cup
- Curd/Yoghurt - ½ cup
- Condensed Milk - ¾ cup
- Vanilla Extract - 1 tsp (optional)
- Tea Concoction - ¾ cup
- For the frosting glaze:
- Melted Butter - 4 tsp
- Icing Sugar - 4 tbsp
- Tea Concoction - 1 tsp (save 1 tsp from the prepared tea concoction)
- For the topping:
- Crushed almonds and pistachio mixture - ¼ cup (to garnish from top)
- Preheat oven to 180 degree celsius.
- Grease a 8 inch bundt cake pan with oil and dust the pan with flour to release the cake easily after baking.
- To begin with, prepare the tea concoction first. Take a pestle mortal and crush ginger, cinnamon, cloves, cardamom, black peppercorn, fennel seeds and roughly crush them.
- Meanwhile, put the milk on medium heat and throw in the tea bags and the crushed spices and let it boil until all the flavour is extracted.
- Then strain out the tea concontion in a glass and keep aside.
- To make the bundt cake, sift twice dry ingredients all purpose flour, baking powder, baking soda and keep aside.
- In a mixing bowl, add in curd, vegetable oil, condensed milk, vanilla extract and mix well using a balloon whisk or electric beater as per your wish. The recipe is simple so I used balloon whisk.
- Once combined well, add in dry mixture and tea concoction alternately little by little finishing with the dry mixture.
- When you start adding dry mixture, preferably use a spatula to cobine using cut and fold technique until no more flour can be seen.
- Over mixing can result in a sunken cake.
- Pour batter into prepared pan and level the top using a spatula.
- Bake for 25 minutes at 180 degree celsius.
- When the cake is done, let it cool in the pan for 10 minutes and then demould it and cool down fully on a wire rack.
- For the frosting glaze, in a small bowl pour melted butter, add icing sugar and 1 tsp tea concoction. Mix well and your glaze is ready.
- Crush almonds and pistachios meanwhile.
- Pour the glaze all over the cake from top and then sprinkle crushed nuts before butter sets.
- Refrigerate the cake to let the glaze set, once set slice and serve.