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Clover Olive Pride Chai Cake

Clover Olive Pride Chai Cake
 
Recipe by: Jay Miller
Serves: 8-10
Preparation time: 15 minutes
Baking time: 30 – 35 Minutes
 
INGREDIENTS
2 chai tea bags
2 tablespoons boiling water
2½ cups self-raising flour
1½ cups caster sugar
1 tsp mixed spice
1 tsp cinnamon
4 eggs
1½ cups milk
1 cup Clover Olive Pride Extra Virgin Olive Oil
2 teaspoons vanilla extract
 
For the buttercream
250g unsalted butter, room temperature
500g icing sugar
2 tsp ground cinnamon
2 tsp vanilla extract
2 Tbsp whole milk, room temperature
1/4 tsp salt
 
To decorate
½ cup caramel sauce
3-4 ginger biscuits, broken into pieces
A few pieces of candied ginger
toasted coconut shavings
 
METHOD
Preheat oven to 180°C. Grease two 20 cm cake tins and line with baking paper. Empty the contents of the tea bags into a small bowl along with the boiling water, mix to combine and allow to stand for 5 minutes. Next, place the flour, sugar, mixed spice, cinnamon, eggs, milk, Clover Olive Pride Extra Virgin Olive Oil, vanilla and the tea mixture in a large bowl and whisk until smooth. Divide the batter between the two lined tins and bake for 30–35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool in the tin for 10 minutes. Remove the tin gently and allow to cool completely. 

Meanwhile, to make the buttercream, cream the butter on medium-high with a hand beater until creamy and light in colour. Add the cinnamon and vanilla to your butter and mix until combined. Next, gradually add the icing sugar a few tablespoons at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one. Add milk and a pinch of salt and mix on medium-low speed until you’ve reached the desired consistency.

To assemble, sandwich the two cakes with a generous amount of your buttercream. Place the remaining icing on top of the cake and spread around the top and sides of the cake to cover.

To decorate, drizzle some caramel sauce over the top of the cake followed by the toasted coconut and ginger biscuits. Serve and enjoy!

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