Then Jen proceeded to tell me about the apple chai cake that her clever husband recently made. Apple chai! What a wonderful flavour combination. And a brilliant way to encapsulate that wonderful smell of chai that I love in a rich buttery apple cake. I just had to make it for myself, and that's how I came to have my apple chai tea cake and smell it too.
2 tablespoons brown sugar
2 tablespoon lemon juice
4-5 chai tea bags
1/2 cup milk
1 1/2 cups self raising flour
Pinch of salt
3/4 cup sugar
1/2 stick butter, melted
1 teaspoon vanilla extract
1. Core the apples then cut into half and slice thinly.
2. Place apple slices in bowl, add brown sugar and lemon juice. Mix well to coat and leave in fridge for a couple of hours or until apple slices have softened.
3. Place milk in small pot and heat on stove until just boiling. Remove from heat and add tea bags and allow to infuse for a couple of hours
180°C (360°F). Grease a 12 cup muffin tin
5. Sift flour, salt, sugar into a large bowl and set aside
6. In a medium bowl, beat eggs with tea infused milk, melted butter and vanilla. Add the egg mixture to the dry ingredients and stir until combined. Spoon mixure into the greased muffin tin.
7. Arrange apple slices on top of mixture. If you want to be fancy and make an apple rose, first create the centre of the rose by rolling one apple slice and placing in the centre of the mixture . Place a second apple slice around the first one. Repeat with ~4 slices per muffin.
9. Let cool in pan on a wire rack for about 5 minutes, then remove from pan and let cool completely on rack.
Printer friendly recipe here.