Cardamom Walnut Chai Cake

Cardamom Walnut Chai Cake: a soft and fluffy tea cake flavored with cardamom, cinnamon and walnuts. A perfect sweet treat with chai!

Tea beckons us to enjoy quality time with friends and loved ones, and especially to rediscover the art of relaxed conversation. -Dorothea Johnson

Cardamom Walnut Chai Cake

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.

Why I love this cake

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.

Cardamom Walnut Chai Cake

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Cardamom Walnut Chai Cake: a soft and fluffy tea cake flavored with cardamom, cinnamon and walnuts. A perfect sweet treat with chai!

Author: Nisha Vedi Pawar

Recipe type: Dessert

Ingredients

• 1½ cups all-purpose flour
• 1 cup white sugar
• ½ cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon crushed cardamom seeds
• ½ teaspoon of cinnamon powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ¼ teaspoon baking powder
• ¾ cup milk
• ¾ cup chopped walnuts

Method

1. Preheat oven to 350°F. Grease and flour an 8 inch cake pan.
2. In a large bowl cream the butter and sugar until light and fluffy.
3. Beat in eggs, vanilla and mix well.
4. Mix in the baking powder, baking soda, cardamon powder, cinnamon, and salt with a wire whisk.
5. Slowly add the flour alternately with the milk; once smooth, fold in walnuts and pour into a cake pan.
6. Bake for 30 to 35 minutes or until a toothpick comes out clean. Cool for 5-10 minutes and then invert onto a rack and cool completely before serving.

Notes

To make an eggless cake substitue the eggs with flaxseed eggs. To make combine 2 tablespoon ground flaxseeds and 6 tablespoon water in a small bowl; stir until combined. Let the mixture rest for 10-15 minutes, until it’s somewhat “goopy”. Use in place of the eggs.

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