Tea beckons us to enjoy quality time with friends and loved ones, and especially to rediscover the art of relaxed conversation. -Dorothea Johnson
Morning chai is essential at home… especially on weekends! Our eyes are barely open before we are volunteering who is going to put the chai on. While my parents were in town this weekend, Dad (who is an early bird and wakes up at the crack of dawn) would always start the tea so it would be ready just as we woke up. Now, usually with morning tea I serve biscuits, rusk, or savory crackers. This time however, since my parents and brother were visiting, I wanted to serve something special.
My grandmother in London makes a delicious cake that is perfect with chai. She fills it with cardamon, nuts, and raisins. The cardamon brings out the aromas in the chai even further and is great to serve morning or afternoon. She has passed this recipe down to all of us and we have all created our own variation of it. My version of this delicious chai cake has cardamom, walnuts and cinnamon.
1 cup white sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon of cinnamon powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon baking powder
3/4 cup milk
3/4 cup chopped walnuts
1 tablespoon coarsely ground cardamom seeds
Preheat oven to 350°F. Grease and flour 5 x 9 loaf pan.
In a bowl, combine flour, baking powder, baking soda, coarse cardamon powder, cinnamon, and salt with a wire whisk. In a larger bowl cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. Once smooth, fold in walnuts and pour into loaf pan.
Bake for 30 to 35 minutes or until toothpick comes out clean. Cool 5 minutes in pan, then invert onto a rack and cool completely before serving.