Pairing Ceylon tea with its spices for a special occasion cake.
10 tsp/30g/10 Ceylon Chai tea bags
375g self raising flour
330g caster sugar
15g ground mixed spice
375ml milk (whole)
250g butter, melted
2 tsp vanilla extract
Preheat the oven to 180°C. Grease a 3-litre capacity bundt pan.
Place the Ceylon Chai tea leaves/bags in the milk and leave to infuse overnight(ideally) or for 2 hours.
Strain the tea leaves/bags and pour Ceylon Chai into a large bowl with all the other ingredients and whisk to blend.
Pour into the greased bundt tin and bake for 25-30 minutes, turn the tin around and bake until an inserted skewer comes out clean.
Leave to cool in the pan for a few minutes and turn out onto a wire rack to cool completely.
Pairs well with a milky strong Ceylon Chai or Ceylon Black. Goes well with Assam or a Kenyan black tea.