Masala Chai Walnut Cake

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 3 Eggs (weight 200g, large

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tsp Cardamom, ground
  • 100 g Caster sugar
  • 1 tsp Cinnamon, ground
  • 200 g Golden caster sugar
  • 300 g Icing sugar
  • 3 1/8 tbsp Masala chai spice mix
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Peppercorns, black
  • 1 pinch Pink salt
  • 200 g Self raising flour
  • 1/4 tsp Star anise, ground

• Nuts & Seeds

  • 1 Remaining roasted walnuts to decorate
  • 100 g Walnuts, lightly roasted

• Dairy

  • 200 g Butter, unsalted
  • 185 g Butter or half butter
  • 2 tbsp Milk

• Liquids

  • 100 ml Water

• Other

  • 2 tbsp Loose black tea leaves - darjeeling or assam
  • 1/2 tsp ground cloves (optional

Found on gillianskitchen.com

Description

Directions

• Preheat the oven to 180 C (350f).
• Grease and line 5 x 6 cake tins (I used wilton pans). Otherwise you can use two 8 sandwich tins.
• Roast the100g of walnuts - set your timer for 10m so you dont forget about them!
• When roasted let cool.
• Process the walnuts until you have fine breadcrumbs.
• In a medium sized bowl combine flour, ground walnuts, masala chai spice mix and salt.
• In the bowl of a stand mixer add the room temperature softened butter with the sugar and mix until light and fluffy.
• On a medium speed add the eggs one at a time, mixing until incorporated. Add a tablespoon of flour mixture if the cake mix looks like it will curdle.
• Once the eggs are all incorporated add the flour, walnuts and chai spice mixture, a third at a time and mix gently until all well incorporated.
• On lowest speed add the flour mixture and combine.
• At this stage, if using masala chai tea to add flavour, add it down the funnel now, with the motor still running. This will loosen the cake mixture. You should obtain a soft dropping consistency, add more masala chai or milk if needed to obtain desired consistency.
• Divide the cake mixture between your pans, the five tins and bake in the oven for 17-20 minutes. Or if using two 8 tins then 25-30mins. Check that the sponge has risen and feels springy to the touch and a toothpick comes out clean.
• Let the cakes cool in the tins for 5-10 minutes before turning out onto a wire rack.
• Once the cakes are cold you can wrap in cling film and let rest overnight at room temperature before icing.
• Place the water and sugar in a saucepan over low heat. Let the sugar dissolve completely and bring to the boil for a couple of minutes. Do not stir the mixture whilst its boiling otherwise the syrup will crystallise. Remove from the heat and let cool. When cold place into a jar until you are ready to use.
• Add the softened butter to the food processor and beat for a couple of minutes before gradually mixing in the sieved icing sugar.
• Add the masala chai spice mix and continue beating until the buttercream has increased in volume and is very pale and fluffy.
• Place one cake half upper side down on a cake stand, brush with the masala chai syrup, then sandwich the cakes together using half the buttercream. Place other half of cake on top and brush with syrup and decorate with the remaining buttercream and walnut pieces, which you can either leave whole and place strategically over the top, or bash them up slightly and scatter all over the top of the cake.