The teatime cravings are real. I’ve made this deliciously spiced cake a couple of times for my family and it has been a hit. It was swiped in a day! It’s moist, buttery rich and super delicate. The spices are just enough and not too overpowering. It tastes great hot out of the oven or even better the next day with a layer of butter and a cup of hot tea.
Well I can’t say that I’ve been eating much cake recently since I still can’t tolerate the wheat but every now and then I sneak in a slice. I have been playing around with gluten free flours and they work for me but they don’t give that amazing crumble that you get with a wheat flour.
Chai Spiced Pound Cake with Cardamom Honey Glaze
For the Cake you will need:
- 2 sticks salted butter, room temperature
- 1 cup powdered jaggery (ghor)
- 4 eggs
- 1 tsp fresh ginger, finely grated
- 1/2 teaspoon black pepper, ground
- 1/2 teaspoon cardamom powder
- 1/8 teaspoon clove powder
- 1/2 teaspoon cinnamon powder
- 1 cup whole milk
- 2 1/2 cups all purpose flour, unbleached
- pinch of salt
- 3 teaspoons baking powder
To make the Cake:
- Preheat the oven to 350F.
- Grease the bottom and sides of a 10 inch tube pan with oil and sprinkle with flour. Set the pan aside.
- Cream the butter and jaggery, in a stand mixer for a few minutes on low speed.
- Add the eggs one at a time. Mixing for a couple of seconds after each one.
- Scatter in the ginger, black pepper, cardamom, clove and cinnamon powders. Mix on low until just combined.
- Slowly pour in the milk and mix on low. The mixture will curdle a little and that’s ok.
- Gently add 1/2 cup of flour at a time to the bowl and fold in with a spatula. Do this till all the flour is finished.
- Lastly add the baking powder and fold in a with a spatula.
- Mix the batter with the blender on medium speed for less than a minute or until it’s a lovely thick batter. Do not overmix or the cake will get tough.
- Scoop the batter into the greased tube pan and slightly level with a spatula.
- Place in the preheated oven and bake for 45 to 50 minutes or until a beautiful golden crust has formed and a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and leave to cool for at least 20 mins before turning out onto a cake plate.
- Cool completely before glazing.
For the Glaze you will need:
- 1/8 cup ghee
- 1/2 cup orange blossom honey (preferably solid)
- 1/4 teaspoon cardamom powder
To make the Glaze:
- In a bowl combine all the ingredients and whisk till creamy and fluffy.
- Dollop spoonfuls of the glaze on top of the cake.
- Dust with extra cardamom if you’d like.
Serve with A cup of hot tea!
This recipe is definitely a keeper, hopefully one that will be passed on for generations in my family and maybe yours too.
I haven’t heard from you all in a long time. Drop me a line if you will 😉
For The Love of Ghee,