Preservation Friday: Chai Tea Cake

As I’ve said before, I think baking a cake is a great way of using up excess eggs. This recipe is very simple, and has the advantage that it isn’t as sweet as some other cake recipes.  The added spice makes it a nice treat to pair with a cup of tea at the end a winter evening.


  • 3 medium eggs
  • 175g self raising flour
  • 175g softened butter
  • 100g sugar
  • 1tsp mixed spice
  • 1tsp cinnamon
  • 1tsp baking powder
  • 1 cup of sultanas
  • 1 cup of Chai Tea


  1. Add the chai tea and sultanas to a pan, and simmer until the liquid has almost entirely evaporated. If possible, soak the sultanas in the tea for 24 hours first.
  2. Sieve flour, baking powder, sugar, and spices into a bowl.
  3. Mix in the softened butter until you end up with a crumb-like texture
  4. Mix in the eggs, adding a little milk if necessary to form a stiff batter – stiff enough to tip the bowl without the batter falling out.
  5. Fold in the sultanas
  6. Transfer the batter into a baking tin and bake at 180 degrees centigrade for about 50 minutes. If in doubt, use the skewer test to make sure the cake is cooked through.


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