RECIPE || Spicy Chai Caramel Cake

Well hello there dear ones! 

I am so happy to be back. It feels like an age, but it’s only been two weeks since I’ve been able to sit and chat with you guys. I’ve really missed blogging. Right here is the place where I I feel I have a voice and can be myself. Without sounding overly  dramatic, I love that I get to come here as Anna, not only as wife or mama. I get to share my dreams and unleash those burning creative ideas. Getting time alone to write in such a busy household is in itself akin to Mission Impossible.

Recently I achieved a small dream. It sounds a bit silly, but whenever I go to a trendy cafe and see all of those important people doing their important work on their laptops over a latte for uninterrupted hours on end, I can’t help but goggle at them for a few too many seconds, letting out an inaudible sigh at their enviable indulgence. They are so focussed, so lost in the moment doing whatever it is that they do, living in the luxury of unattainable delight (for mothers everywhere across the globe) of doing one thing at a time. The only juggle is looking at the menu to choose brunch and ordering another coffee.

Yesterday I impressed myself by pulling a Cruise worthy manoeuvre. Secretly grabbing my laptop, dodging well intentioned wails of  ‘can I come with you Mum pleeeeease!’ from one smallish human, and clamouring hugs from another at home sick, sidestepping the teenager before she asks me to do something for her and another one before she rebukes me for not cleaning the blender properly, I swoop over to hubby with good-bye kiss mumbling something about going to the Doctor to get a small procedure done, grab the keys and flee.

YESS! (insert M.I theme music). I did it! Ha! And no-one even noticed that I left hours before my Dr appointment. Talk about walking on the wild side folks. 

Ten minutes later I’m sitting in that same trendy cafe, latte ordered, laptop open, feeling like a really important person doing really important work. Texting a friend to share my hard won victory, I push mother guilt aside and type away at my precious little Mac feeling on top of the world. Oh yes! it was every bit as glorious as I imagined. Being waited on by attentive staff, glancing every now and then at the tumultuous surf right across the road,  I basked in the bliss of being me and doing what I love. My tank was filling up fast.

And now, onto this amazing cake. But first, it really must be said….how insanely gorgeous is this vintage wallpaper!? I have decided that orange is the new black and I can’t get enough of these divine retro colours. So inspiring in fact that I designed the whole cake around the backdrop. One day this wallpaper will adorn a vintage caravan that I don’t own yet, called ‘Sonny’, complete with every 70’s vibe you can imagine including a brown macramé owl hanging on the wall. Oh it’s good to dream.

 

Anyway, This chai cake is absolutely delicious. No mucking around with teeny bits of spice you can hardly taste, I amp up the flavours so you get all warm and fuzzy inside when you take a bite. There are a few steps you might want to consider before making the cake which will help create your masterpiece:

1. Definitely have a go at making your own dulche de Leche caramel. You will want to do this the day before (or any time really, just don’t leave it to the day of baking). Simply take the label off a can (or two) of condensed milk, put it in a huge pot of water, ensuring the can is well covered, and simmer for 3 hours. Easy. If you are short on time however, and aren’t that interested in impressing your friends, just buy a jar of caramel in the supermarket. I recommend Bonne Maman caramel.

2. You can easily substitute coconut sugar for the brown (or castor sugar) in this recipe.It can also be Gluten Free by using GF flour. (Just check the store bought caramel is ok if you are using it).

3. Ideally, you will need 3 round 20cm tins to bake these cakes. You could try to split the mix between two tins, but by the time you trim the domes off your cakes the end result will be a much smaller cake.  Alternatively, you can use this recipe to make 18 cupcakes. 

4. This cake really needs to be baked a day before you want to put the layers together and frost it. This is pretty important. You want your cakes to be stable and easy to stack. Bake the layers, cool completely then wrap individually in cling film and refrigerate overnight. This also makes them much easier to trim and crumb coat.

5. Make sure you serve the cake at room temp. The Swiss meringue buttercream will then melt in your mouth and blow your mind! Trust me on this.

All too soon my time was up and off I went to the Doctor. Feeling renewed and energised I hardly noticed the procedure and was just grateful for the chance to take time out and do what I needed to do to fill up that creative well within. Make no mistake about it, I had to fight for it and getting out the door wasn’t easy, but, feeling stronger in my small victory, I think I might just do it again next week. 

In the meantime, have a go at making this cake. The flavours are so endearing and will appeal to the whole family. Gather some friends, put the coffee pot on and have a wonderful weekend. 

Until next week,

Love Anna xx