Choo Choo Chai Cake

Here is another recipe from "The Clandestine Cake Club"  called the" Choo Choo Chai Cake" by Janet Currie which I had to try as it sounded very unusual . The first part of the recipe was straight forward and so I didn't photograph it but recorded the next stages so you can see the result.

Serves 8-10

Ingredients

200g butter, softened

200g caster sugar

4 eggs

200ml soured cream

1tsp vanilla extract

200g self-raising flour

2tsp ground cinnamon

1tsp ground ginger

1/2 tsp freshly grated nutmeg

1tsp ground cloves

1tsp ground cardamon

1/2 tsp bicaronate of soda

Soaking Milk

200ml double cream

200ml sweetened condensed milk

100ml chai syrup(or 4 tbsp strong chai tea)

Topping

250ml whipping cream

1tbsp icing sugar

1/2 tsp vanilla extract

1/   Preheat the oven to 180c/fan 160c/gas mark 4.  Grease and line a 23cm round, loose bottomed cake tin.

2/    Beat the butter and sugar until light and fluffy.  Add two of the eggs and 1/2 of the sour cream, beating well to combine, then add the other two eggs and the remaining sour cream, then the vanilla.  I must add that mine curdled badly at this stage!

3/   In another bowl mix the flour, spices and the bicarbonate of soda and sift over the cake.  Fold in until combined.  I found that my mixture still looked curdled and so I put it back under the mixer and whisked it some more and  I ended up with a lovely light cake mixture. 

4/   Transfer the mixture to the tin and bake for 40 minutes, or until a skewer inserted in the centre comes out clean.  I actually found it took 1 hour and 20 minutes in my oven, though I turned my oven down a little to stop the top from burning.  Leave the cake to cool in the tin and then turn out onto a cooling rack.

5/   Line the cake tin with cling film place the cake into it.  Prick the top all over with a tooth pick.

6/   Mix the cream, milk and chai syrup  into a jug or bowl and then pour all over the cake.  Cover and place in the fridge for at least 4 hours or over night.

7/   Take the cake out of the tin and place onto a dish with a lip to collect any of the soaking liquid that has has not soaked in.  Whip up the cream with the icing sugar and spread over the top.  Lightly dust with some more cinnamon.

We loved the cake at home and our visitors also liked it. I will definately be making it again as a dessert served cold from the fridge. It has a very moist consistancy with a lovely spicy, creamy flavour. We were left with some half tins of the milks and some cream and so I made the most yummy creamy rice pudding which was an added treat!