Since I love both chai spices and yogurt, this cake was a no brainer and the combination sounded simply melt-in-your-mouth heavenly! So after a few trials, I have come up with my yummylicious Chai Spiced Yogurt Cake. I think my baking skills have improved greatly over the years and this cake is my culinary proof ☺. Your taste buds will speak for themselves!

“Chai” is simply the Hindi word for tea and “Masala Chai” just means spiced tea. Some of the spices used in making Masala Chai include ground ginger, cardamom, cloves, star anise, fennel, cinnamon, allspice & nutmeg… all work very in this cake. So feel free to use your favorite “chai spices” or various combinations of chai spices in this cake.


CHAI SPICED YOGURT CAKE

Ingredients:

1½ cups all purpose flour (maida)
1 tsp baking powder
1 cup yogurt (plain or vanilla)
3 large eggs
1 cup sugar, to taste
1 tsp vanilla extract (or almond or coconut)
½ cup melted butter (or vegetable oil)
1 tsp ground cinnamon powder
½ tsp ground ginger powder
½ tsp ground allspice powder
¼ tsp ground cardamom powder
pinch of ground cloves
pinch of freshly grated nutmeg

½ cup confectioners’ sugar for light dusting, optional

METHOD:

First, preheat the oven to 350 degrees F. Now I used a lightly buttered & floured small bundt cake pan, but any 8” to 9” cake pan size will work well.

In a mixing bowl, sift together the flour & baking powder. Now in another large mixing bowl, combine the “wet” ingredients together – this would be the yogurt, eggs, sugar and vanilla extract. Beat together on low speed until smooth using a handheld electric beater or even a whisk. Now slowly add the flour/baking powder to the wet ingredients and mix well. Next, add the melted butter along with the chai spices (ground ginger, ground cinnamon, ground allspice, ground cardamom, ground cloves & freshly grated nutmeg. Mix well to combine until you have a smooth thick batter.

Then carefully pour the batter into the prepared cake pan and bake on the center oven rack for 45-50 minutes or until a toothpick inserted into the cake’s center comes out clean.

Remove the cake from the oven and allow to cool 15-20 minutes. Then carefully, invert the cake onto a cake plate and using a fine mesh strainer, dust the top with a light coating of confectioner’ sugar. Serve warm with a dollop of ice cream or gelato and your favorite fruit.


VARIATIONS:

Feel free to add ½ cup of raisins or toasted walnut pieces to the recipe.



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