Long time, no see! I’m back with another recipe:)
This mug cake is moist, soft and aromatic. Made with homemade masala chai, this is sure to brighten any gloomy afternoon.
Scarlett and I just came back from a 6-day bike tour to Vienna, Austria (which she will be writing about) and I was craving chai that I made before the trip. But, I was also craving cake so I decided to mix the two, to create this perfect afternoon treat.
Recipe for mug cake (1 serving):
- 1/4 cup + 2 tbsp flour
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 cup + 2 tbsp chai
- 1/4 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 tbsp powdered sugar
- 1 tsp chai
- In a small bowl, mix together dry ingredients.
- In another small bowl, whisk together wet ingredients.
- Create a well in the flour mixture and pour in the wet mixture. Whisk together until well mixed.
- Pour into a mug and bake in the oven, at 180 degrees Celsius, for 30 minutes (you can also do this in a microwave, but I don’t have one so I don’t know how long it would take).
- When cooled, prepare the glaze. To do this, whisk together baking powder and chai until you have a thick but pourable glaze. Amount of chai may vary.
- Eat when still warm.
Recipe for chai (makes about 8 servings) from Tastemade:
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 5 cardamom pods
- 1 tsp whole black pepper
- 2 tsp freshly grated ginger
- 2 cups whole milk
- 3 cups water
- 4 tbsp black tea leaves
- sugar to taste
- In a coffee grinder or mortar, coarsely grind the cinnamon, star anise, cloves, cardamom and whole black pepper.
- In a saucepan, bring the whole milk and water to a simmer, add the spices and ginger and simmer for 2-3 minutes.
- Turn off the heat, add the tea leaves and let steep for 10 minutes.
- Strain the spices, ginger and tea and bring chai back to a simmer.
- Add sugar to taste.