For those of you who wanted the recipe for my delicious Chai cake, here it is……

1 1/3 c (315 ml) milk
6 Tbsp loose black tea
15 cardamom pods, crushed
1 tsp fennel
1/2″ of ginger, peeled and grated
4 eggs
2 egg yolks
2 tsp vanilla
2 3/4 c (390 g) flour
1 1/2c (398 g) sugar
2 3/4 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1 c (237 g) butter, room temp

Place the milk, tea, cardamom, fennel and ginger in a small saucepan and place over medium-low heat. Bring to a simmer and let bubble for 30 seconds. Remove from heat and let steep 5 minutes. Strain the flavored milk into a bowl pressing the grounds with a rubber spatula to squeeze out as much liquid as possible. Discard the solids and set milk aside to cool.

* There is an easier way to do this if you are short on time or the idea of grinding cardamon pods doesn’t appeal to you.
Replace the black tea, cardamon, fennel and ginger with seven (7) chai tea bags. ( You will still need the  cinnamon).
 Cut them open and pour into the milk.  Continue as per the recipe.
I have used both methods and can honestly say that they both taste delicious, however I am a stickler for doing it the slow way and genuinely get excited by the thought of creating my own chai mix!!

Preheat oven to 180C.
Oil and line two 20cm cake pans and set aside.
(You can put this into one cake pan or make two trays of cupcakes.)

In a medium bowl, combine the eggs, egg yolks, vanilla and 1/3 cup of the chai milk.
Set aside.

Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat on low to combine, then add the butter and remaining chai milk. Beat on low speed to blend, then raise speed to medium and beat until light and fluffy. Add the egg mixture in three additions, scraping down the sides of the bowl often and mixing just to incorporate.

Divide the batter evenly among the two pans and bake 26-28 minutes, or until the cakes spring back when lightly pressed in the center.
( Bake for 15-20 min if making cupcakes. One cake will need approx 40-50 min to cook. Keep checking the cake.)

 Cool cakes in pans on a rack for ten minutes, then remove the cakes from the pans and wrap in plastic wrap. Refrigerate for at least 4 hours to chill.  (If you are short on time, you can refrigerate for less.)
(You do not need to do this for the cupcakes. )

 170 g (or half a block if you don’t worry too much about exact measurements, like me!) cream cheese, room temp
6 tbsp (85 g) butter, room temp
1/3 c (118 ml) honey
1/2 tsp freshly grated ginger
3 1/2 c (547 g) confectioners’ sugar

Place all of the ingredients but the confectioners’ sugar in a large bowl and beat until combined and lightened. Add half of the sugar and whip to combine, scraping down the sides of the bowl. Add the remaining sugar, and beat until fully incorporated.

Assembly

Level the cooled cakes with a long serrated knife.  Fill and frost with the Honey-Ginger Cream.
Or use a large open hole icing tip and pipe a big swirl on top or your cupcakes!