Apple masala chai cake from Season: Big Flavors, Beautiful Food (page 207) by Nik Sharma

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Notes about this recipe

  • djnielsen64 on August 24, 2023

    This was really tasty. At about 35 minutes I put a foil tent over the cake because it looked plenty brown. Baked for 45 minutes, tested, then for 5 minutes more, and it was perfect. I added a glaze made with a bit of the chai masala and powdered vanilla.

  • skvalentine on November 06, 2022

    Lovely flavor. Was overbaked by the time listed in the recipe, so I would check it sooner next time. Not very sweet-- delicious with coffee for breakfast!

  • bernalgirl on September 24, 2020

    In addition to being great as written, this cake is a wonderful addition to a Rosh Hashanah dinner or break fast — I substituted 1/2 cup honey for an equal measure of sugar. It will bake faster so check at least 15 minutes before it the recipe recommends.

  • SheilaS on May 11, 2019

    I baked a half recipe in a 6-inch springform pan using a mixture of apple and pear and very much enjoyed it, especially with a big mug of the Masala Chai. Everyone appreciated that it's not too sweet.

  • Frenchfoodie on January 06, 2019

    Even though I accidentally overbaked this is a lovely cake. The tea and black cardamon are both new to me in a sweet dish and work well - though I’d up the cinnamon next time. Flavour deepens over time.

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