I have no grounds for taking any credit for this delicious and simple cake except maybe to say that I discovered it goes amazingly well with cat poo coffee. I don’t know if Ms Hay would approve of the pairing, but I am confident it would make any of your favourite hot beverages feel a bit special. I found the recipe in a Sunday paper and managed to find a link here.
To keep things nice and easy for everyone I have also detailed the ingredients and method below:
- 1/2 cup (125ml) boiling water
- 4 chai tea bags
- 1 cup (160g) sultanas
- 185g butter, softened
- 1 1/4 cups (220g) brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 1/2 cups (225g) self-raising flour, sifted
- 2 teaspoons mixed spice, sifted
- 1/4 cup (60ml) milk
- icing sugar, sifted, to serve
Preheat oven to 160C. Place the water and tea bags in a bowl and allow to infuse for 5 minutes. Remove tea bags, add the sultanas to the bowl and set aside for 10 minutes. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add the eggs, one at a time, and beat well to combine. Add the flour, mixed spice and milk and beat until just combined. Add the sultanas and tea liquid and beat until just combined. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool in tin for 5 minutes before turning on to a wire rack to cool completely. Dust with icing sugar to serve. Serves 8-10.