Chai spice tea (Eggless cake)

I have been going to town with my new bundt pan from William Sonoma! I love it! Have been trying all sorts of different bundts. Chai Spiced Bundt Cake recipe with masala chai spices, topped with a tea flavored glaze and crushed almonds.

Ingredients

For the tea concoction:

• Black tea bags - 2
• Milk - ¾ cup
• Grated fresh ginger - 1 inch piece
• Cinnamon stick - 1 inch piece
• Black cloves - 2
• Green Cardamom - 2
• Black peppercorns - 2
• Fennel seeds - ½ tsp

For the bundt cake:

• All purpose flour/Maida - 1½ cups
• Baking powder - ½ tsp
• Baking Soda - 1 tsp
• Vegetable Oil - ½ cup
• Curd/Yoghurt - ½ cup
• Condensed Milk - ¾ cup
• Vanilla Extract - 1 tsp
• Prepared tea Concoction - ¾ cup

For the frosting glaze:

• Melted Butter - 4 tsp
• Icing Sugar - 4 tbsp
• Tea Concoction - 1 tsp or more (saved from the prepared tea concoction)
• For the topping:
• Crushed almonds - ¼ cup (to garnish)

Instructions

1. Preheat oven to 350 degrees
2. Grease a 8 inch bundt cake pan with oil and dust the pan with flour to release the cake easily after baking.
3. To begin with, prepare the tea concoction first. Take a pestle mortal and crush ginger, cinnamon, cloves, cardamom, black peppercorn, fennel seeds and roughly crush them.
4. Meanwhile, put the milk on medium heat and throw in the tea bags and the crushed spices and let it boil until all the flavor is extracted.
5. Then strain out the tea concoction in a glass and keep aside.
6. To make the bundt cake, sift twice dry ingredients all purpose flour, baking powder, baking soda and keep aside.
7. In a mixing bowl, add in curd, vegetable oil, condensed milk, vanilla extract and mix well using a balloon whisk or electric beater as per your wish. The recipe is simple so I used balloon whisk.
8. Once combined well, add in dry mixture and tea concoction alternately little by little finishing with the dry mixture.
9. When you start adding dry mixture, preferably use a spatula to combine using cut and fold technique until no more flour can be seen.
10. Over mixing can result in a sunken cake.
11. Pour batter into prepared pan and level the top using a spatula.
12. Bake for 25 minutes at 350 degree
13. When the cake is done, let it cool in the pan for 10 minutes and then unmold it and cool down fully on a wire rack.

1. For the frosting glaze, in a small bowl pour melted butter, add icing sugar and 1 tsp tea concoction. Mix well and your glaze is ready.
2. Crush almonds and pistachios meanwhile.
3. Pour the glaze all over the cake from top and then sprinkle crushed nuts before butter sets.
4. Refrigerate the cake to let the glaze set, once set slice and serve.