Name: Chai Masala Cake (Masala Tea Cake) Indian Recipe | Show Me The Curry
Uploaded: 2020-03-30T07:20:18.000Z
Duration: 10 min 21 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

And today we're making a masala chai cake.

Now, I know we've all had coffee cakes that people enjoy with coffee, but this particular cake has this wonderful aroma and flavor of chai masala.

So something a little different, but definitely you will enjoy it.

They're going to set a few things together.

This is one and 1/4 cups off all purpose flour or meda 1 80 Spoon off salt, half teaspoon off baking soda, one teaspoon baking powder and then when it's sifted and make sure there's no lumps in there.

So while images sifting all the dry ingredients together, we're gonna make a filling for this cake.

So this is going to serve as a filling and a topping as well.

We're gonna add one tablespoon of softened unsalted butter.

We have three tablespoons of brown sugar, 1.5 tablespoons of all purpose flour.

Our mother 1/3 cup of chopped walnuts and we have two teaspoons of chai masala.

Now, this is a tea masala we're using already made one.

If you have one at home, you could do that.

Or if you want to make your own, I'm sure you can find plenty of recipes to make it.

But it's basically a combination of several different spices like nutmeg, black pepper, cinnamon, cardamom, cloves.

So a good mixture of all of those and we have work right here.

We're just gonna crumble all of this together and mix it well.

Basically, it's gotta be crumbly mixture that smells so good.

Already shy masala has got these awesome spices flavors that I could just get the Roma can imagine in baking.

Everything is K are filling and topping mixture is completely crumbly.

So we have our oven preheating at 350 degrees Fahrenheit and we have ah ah, loaf pan.

Um, any type of loaf pan will do, but we're gonna do is butter it very nicely.

So while Apple's doing that, I have a ball over here.

I'm gonna put six tablespoons off soft unsalted butter and I'm just gonna cubit so you can see it's already so soft So we left it out just about half an hour ago.

So to this, I'm gonna add half a cup off regular sugar.

And when I use a hand mixer and start off in a low speed and cream these two and my pan is really evenly butter.

So I'm gonna take just a little bit of all purpose flour and dust it with it, and you want to just move it all around so that it sticks to all the sites and the bottom, and then we'll dump the excess.

So the pan is nice and buttered and floured and again we're gonna keep this a site and the sugar and butter is nice and cream.

So we're gonna add two large eggs into it, and we're gonna keep meeting it and while the eggs are being beaten and I have 3/4 cup of yogurt and we use the thicker part of the yogurt and we'll just run a spoon right through it and smoothing it out.

Ritz and half a teaspoon of vanilla worry.

It's as soon as the eggs air well incorporated into our batter.

We have our sifted flour and we have our yogurt, which was 3/4 cup.

We're gonna alternately put in each of these and probably about three steps and continue mixing it in.

And in between just keep cleaning the edges so that everything gets incorporated well, and you don't miss any spots.

One and once everything is mixed in well, and it's a smooth batter.

And we have the prepared pan now into a prepared pan Over here.

I'm gonna put approximately half off the battery and just tap it down.

So it's even on the bottom and then over the top here we have our topping or filling mixture, which is gonna give it one good mix before we start and again.

We want to put about 3/4 of this mixture on top of here, and we're gonna leave 1/4 of it for the top.

Just Sprinkle it on evenly, and I'm going to pour the rest of the batter in here now, so he's just gonna just spread it out so that it covered the filling.

Hey, and the remainder quarter of our topping, it's gonna be sprinkled on evenly looking good's smelling really good.

The wallet just provides such a wonderful crunch to the smooth cake.

Now, this is gonna bake for about 40 to 45 minutes.

Basically, when you insert a toothpick into the center, you wanted to come out clean.

But everyone's opens are different, like we always say.

So please keep an eye on it at the very end of it, right, and it's in the middle of the It's in the middle rack in the center of the oven.

I can't tell you that just under two, and this it's absolutely fantastic.

It's archaic, baked for 40 minutes again, Everybody's ovens are a little different to keep an eye on it.

If you put a tooth begin and it comes out absolutely clean.

I'm gonna let it be here for in the pan for 10 minutes.

So this chai masala cake is a wonderful cake to enjoy in the mornings from breakfast.

And it stays really well at room temperature for up to about three days.

If you want to keep it for longer, say, up to a week.

It'll say perfectly well in an airtight container in the refrigerator.

And if you want to go longer than that one whole month in the freezer, so very versatile.

I could pull it out whenever you want to frost it.

Oh, I just can't tell you how good this feels.

So this is nice and warm, and if you really want to enjoy it nice and warm, then just leave it there for about five minutes or so.

But if you want to store it, then definitely give it some extra time.

Let it cool down completely before you put it away.

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Chai Masala Cake (Masala Tea Cake) Indian Recipe | Show Me The Curry

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basically

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