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.

INGREDIENTS

For the cake:

320ml   milk

4 tsp     The Chai Room Turmeric & Raw Honey Chai

2 tsp     ginger, grated

4            eggs

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

To dust:

Cinnamon Sugar ( ¼ tsp cinnamon and 3 tbs of castor sugar)

METHOD

The Cake:

Step 1

Preheat oven to 175°F

Step 2

Grease and line three 8” cake tins.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide the mixture evenly into the 3 prepared tins and cook for 25-30minutes.

Step 7

Remove from oven and let cool.

Honey & Ginger Cream:

Step 1

Whip the cream cheese and butter together until fluffy.

Step 2

Add the honey and ginger and mix well.

Step 3

Add icing sugar half a cup at a time until it’s all combined and smooth.

Step 4

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.