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To melt for! A recipe to lend a bit of shanti shanti to your afternoon tea break.


Qty Ingredients
270g Butter
300g Caster Sugar
335g Brown Sugar
5 Eggs
240ml Milk
2 Vanilla Chai Tea Bags
350g Flour
1 tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
1 tbsp Baking Powder
½ tsp Bicarb
  • Melt the butter in a saucepan over a medium heat.
  • Once the butter has melted, continue cooking until the butter starts to foam and smell nutty.
  • After a few minutes the butter will turn a nutty golden brown colour. Set aside to cool down slightly.
  • Heat the milk till boiling and add the chai tea and allow the tea to brew for 3-4 mins. Add this mixture to the butter.
  • Whisk the dry ingredients together. Add the butter and milk mixture, then whisk in the eggs.
  • Divide the mixture between 3 x 8 inch sandwich cake tins or 2 9 inch cake tins.
  • Bake for 20-25mins.
  • Once baked allow the cake to cool for a few minutes in the tin before removing and allowing to cool completely on a cooling rack.

Pear Filling

Qty Ingredients
600g or 4-5 Firm Conference Pears, Chopped
2 tbsp Butter
2 tbsp Brown Sugar
1 tbsp Lemon Juice
Pinch Of Salt
  • Melt the butter and sugar together.
  • Add the lemon juice and pears and cook for a few minutes over a medium heat. The pears should just be slightly soft.
  • Stir in the salt and allow to cool.

Brown Butter Frosting

Qty Ingredients
300g Butter
500g Icing Sugar
1 tsp Salt
50ml Milk
1 Bollywood Chai Tea Bag
  • Melt the butter over a medium heat till it starts to brown.
  • Once browned, pour into a shallow dish to chill until soft but firm.
  • Heat the milk and allow the chai tea to brew for 3-4 minutes.
  • Beat the butter and icing sugar together until it's light and fluffy.
  • Add the salt and continue mixing whilst drizzling in the milk.

To Assemble

Chai Cake
Pear Filling
Chai Brown Buttercream
Dried Pear Slices (Optional)
  • Trim and level the chai cakes.
  • Pipe a ring of buttercream around the outer edge and fill with ½ of the pear filling.
  • Repeat this step then chill the cake for about 10minutes to firm up the buttercream.
  • Once the cake has chilled cover the cake in the buttercream and using a palette knife create strokes up and down the cake to decorate.
  • Pipe a swirl of buttercream on the top and add the dried pear.
  • Dust the edges with the cinnamon.


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