A beautiful pairing with your afternoon masala chai. Nani is not a baker, but the simplicity of this recipe makes it a relatively easy, but impressive recipe for an elevated 'Chai' High Tea.
Prep time: 20 minutes
Cook time: 30-40 minutes
Gluten-free? No, but you can substitute the GF flour of your choice for the all-purpose flour
Vegan? No, but you can substitute vegan butter and almond (unsweetened) milk
Serves: 6-8 people (depending on the size of your slice!)
1 1/2 cup all-purpose flour (or GF substitue)
1 tsp chai spice
1/2 tsp ground cardamom (can grind cardamom seeds for a fresher taste, though not necessary)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened (leave out for an hour to soften it up)
1/2 cup white sugar
1 tsp vanilla extract + 1/4 tsp almond extract (optional)
3/4 cup milk (any kind you have, though Nani prefers whole milk)
1/2 cup sliced/slivered almonds
however many almonds you have left (1/4 cup will do)
Nani Says: Preheat the oven to 350 F degrees. Combine all the dry ingredients. In another bowl, beat the butter until fluffy, then add in sugar and beat again (1-2 minutes). Add eggs, beat until creamy, then add extract. Mix in a little milk, then dry ingredients, and alternate until batter is well blended. Gently stir in the almonds.
Pour batter into greased round baking tray (8-9" will do), top with more almonds and bake 30-40 minutes or until a toothpick comes out clean. Let cake cool, then top with powdered sugar and cut into slices, serving with a steaming cup of chai. Enjoy!