Cinnamon, ginger, cloves, cardamom and pepper, combined together they form the basis for chai tea, which combines with milk to produce the so-called chai latte. The tea base, so the chai tea is a different form of our black tea, so different that it is actually impossible to compare them with each other, because the masala chai is much more spicy. The trend drink originally comes from India, which is quite a distance from us. Chai is the Hindi word for tea, Masala means spices, because black tea is never drunk pure in India, but is refined with numerous special spices, such as ginger, cloves, pepper, cinnamon or cardamom. The advantage? According to Indian health studies, the numerous spices have positive effects on our general well-being and increase both our joie de vivre and our energy level.
So the be-all and end-all? Clearly, the high quality spices! These little treasures are not only great in drinks, they also shine in cake form, for example. As a welcome companion of apples, pears or plums, a delicious, wintry baking dream is created in no time, which really sweetens a relaxing afternoon, especially on gray days. Mhmhmhm, how that smells!
Recipe for chai latte ring cake
- 100 g walnuts (roughly chop)
- 200 g dark chocolate (roughly chop)
- 250 g cane sugar
- 100 g cornstarch
- 150 g flour (gluten-free)
- 1 pack of baking soda
- 50 g cocoa powder
- 4 tsp Young Kitchen Chai Latte seasoning
- 250 ml neutral oil
- 100 ml milk
- 5 eggs
Preheat the oven to 175 ° C (forced air).
Mix cane sugar with cornstarch, flour, baking powder and cocoa powder. Stir in the walnuts. Bring the chai latte seasoning to the boil with 100 ml of water and let it steep for 5 minutes. Mix the chai latte, oil and milk with the flour mixture. Gradually stir in the eggs. Fold in the chocolate and pour the dough into a buttered and floured gugelhupf tin (22 cm in diameter). Bake for 60-70 minutes. Decorate the cooled Gugelhupf with liquefied dark chocolate and glitter cane sugar.
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