Prep Time: 25 minutes. Cooking Time: 45 mins.
Ingredients:
2 cups All-Purpose Flour
250 grams Butter (Room Temperature)
1 cup Sour Cream (Room Temperature)
2 Large Eggs Room Temperature
1 tbsp Cinnamon Powder
1 tbsp Cardamom Powder
1 tsp Nutmeg Powder
1 tbsp Ginger Powder
½ tsp Black Pepper Powder
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
¼ tsp Salt
½ cup Sugar
1 tbsp Vanilla Extract
Method:
Heat the fan oven on 180, gas mark 5 to 200°C, grease and flour a non-stick 8-inch square cake tin and set aside.
Mix the cinnamon powder, cardamom powder, nutmeg powder, ginger powder, and black pepper powder well in a small bowl and set aside. Then, in a big bowl, sift the flour and set aside.
In a mixer, add the butter and brown sugar, mix until soft for about 5 minutes, then add the eggs one at a time and continue mixing until the eggs have combined 2-3 minutes.
Add the baking powder, bicarbonate of soda, salt, and chai spice and continue mixing for 2 minutes.
Add the sour cream, vanilla extract, and half of the flour until combined, then add the rest of the flour.
Scrape the sides and bottom of the bowl, mix to incorporate any sticky residue, and then pour the mixture into the pan.
Bake the cake for 35-45 minutes or test with a knife or skewer inserted in the centre, coming out clean.
Remove from the oven and cool in the tin for 10 minutes before turning it onto a rack.
Dust some icing sugar, and enjoy a slice with tea or coffee.
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