Kehwa Spiced Eggless Tea Cake

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Hi everyone, sorry for being away from the blog for quite sometime...was busy at the workfront so, could not catchup with you all. 

Anyways, I wanted to share this post for a while as my gratitude to the lovely sponsors of the BarishKaChaiNashta contest that happened on Instagram a couple of months back. I just casually participated in the contest and to my utter surprise, was declared amongst top 3 winners for the same and was sent a beautiful hamper of Kehwa Tea as a gift by the hosts and sponsors. Loaded with almond flakes, dried rose petals, saffron strands, herbal tea leaves and whole lots of aromatic Indian spices, I was simply bowled over with its fresh, warm and comforting fragrance that decided to come up with an interesting recipe with it. Being an ardent tea cake lover, baking a warm aromatic tea cake with this beautiful Kehwa Tea was something that struck me instantly. The cake came out absolutely wonderful and got over in just under an hour. Still have a packet left of this tea, and would be experimenting something new of it soon....


Kehwa Spiced Eggless Tea Cake


INGREDIENTS

  • Maida/ APF - 1 cup
  • Vegetable oil - 1/4 cup
  • Powdered sugar - 3/4 cup
  • Milk - 3/4 cup
  • Baking powder - 1 tsp
  • Kehwa tea - 2 tbsp
For Sugar Syrup
  • Water - 1/2 cup
  • Kehwa tea - 2 tbsp
  • Sugar - 1/4 cup


Kehwa Spiced Eggless Tea Cake


METHOD

  • Bring milk to a boil with Kehwa tea leaves. Simmer for 5 minutes, and then strain. Keep aside to cool down a bit.
  • Meanwhile switch on your oven to preheat at 180 degrees C.
  • In a mixing bowl, whisk together oil and sugar.
  • Add in the milk and again whisk until homogenous mixture.
  • Sift flour and baking powder together.
  • Add the dry ingredients to wet ingredients in 3 batches. Do not overmix; fold in just until you don't see large pockets of flour in the batter.
  • Pour the batter in a greased and floured 6 inch baking pan.
  • Give a tap on the counter and pop the pan in the oven to bake at 180 degrees C for about 30 minutes.
  • Once baked, take out and let it cool in the pan for 5 minutes. Take the cake out from the pan and let cool down on a wire rack just until warm.
  • Now, while the cake is baking, you can make the sugar syrup.
  • First boil the water with Kehwa tea leaves for 5 to 7 minutes on low flame.
  • Strain the mixture and add in the sugar. Let the sugar dissolve and the syrup turn a little thick. You don't have to make a 1 thread or 2 thread syrup; it should just be sticky to touch.
  • Let the syrup also cool down a bit.
  • Now, once the cake is warm, poke in some holes using a toothpick. Using a spoon, drizzle about 2 to 3 tbsp of the syrup all over the cake. Let the cake rest for 1 hour so that it absorbs in the sugar syrup nicely.
  • Enjoy with a cup of tea or coffee.
  • The cake would stay good at room temperature for a day or two. After that, it should be refrigerated.

Kehwa Spiced Eggless Tea Cake

PIN HERE FOR LATER...




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