This recipe makes a 3 layer cake which serves 12-14 people.
NB: This recipe can be easily halved and baked as one whole cake, keep the oven temperature the same and just increase the baking time to 40-45 minutes.
For the cake:
4 tsp The Chai Room Turmeric & Raw Honey Chai
2 tsp ginger, grated
2 egg yolks
2 tsp vanilla (essence or paste, I prefer the paste)
3 cups self-raising flour
1½ tsp cinnamon
½ tsp salt
1 cup raw sugar
1 cup castor sugar
240g butter (room temp)
For the cream:
125g cream cheese
¼ cup honey*
½ tsp ginger, grated
4 tbs butter (room temp)
2 cups icing sugar
Cinnamon Sugar ( ¼ tsp cinnamon and 3 tbs of castor sugar)
Preheat oven to 175°F
Grease and line three 8” cake tins.
Place the milk, Chai and ginger in a small saucepan. Heat it over medium heat stirring occasionally until it boils, and then set aside to steep for 3 minutes. Strain the milk and leave it to cool.
Sift the flour and cinnamon into a large bowl, then add the salt and sugar. Mix on low speed and slowly add the butter then ¾ cup of the chai milk until all combined and mixture looks light and fluffy.
In a jug, whisk together the eggs, egg yolks, vanilla and remaining chai milk. Slowly add it to the cake mixture on low speed, then increase to medium speed for 2 minutes.
Divide the mixture evenly into the 3 prepared tins and cook for 25-30minutes.
Remove from oven and let cool.
Honey & Ginger Cream:
Whip the cream cheese and butter together until fluffy.
Add the honey and ginger and mix well.
Add icing sugar half a cup at a time until it’s all combined and smooth.
Layer the cakes with the cream and finish with a dusting of cinnamon sugar.
NB * the honey can be reduced to taste or omitted and a ginger cream can be used. Add 1 tbs brown sugar and increase ginger to 1 or 1 ½ tsp.