This sticky and heavily spiced take on the Mexican classic is more like a pudding than a cake.
A chai spiced mixture gets baked into a whole milk sponge and then chai tea bags infuse evaporated milk and condensed milk, which gets poured over the warm sponge to create the pudding like consistency.
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Yields:
24
Prep Time:
35 mins
Cook Time:
28 mins
Total Time:
1 hr 3 mins
Ingredients
3
cardamom pods
1/2tsp.
ground cinnamon, plus extra to serve
1/8tsp.
ground cloves
1/2tsp.
ground ginger
1/4tsp.
ground allspice
For the sponge
200g
caster sugar
5
medium eggs, separated
200g
plain flour
11/2tsp.
baking powder
125ml
whole milk
50g
butter, melted, plus extra to grease
1tsp.
vanilla extract
1
x 410g tin evaporated milk
1
x 397g tin condensed milk
3
x chai tea bags, we used JP's Originals
For the topping
300ml
double cream
3Tbsp.
icing sugar, sifted
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly 25 x 30cm baking/roasting tin with baking parchment. For the chai mixture, bash the cardamom pods using a pestle and mortar to break the husks. Pick out the black seeds, discard the husks, and grind seeds until fine. Mix in the remaining chai mix ingredients. Set aside.
Step 2In a large mixing bowl, beat the sugar and egg yolks together until pale and the mixture leaves a ribbon trail, about 10min on a high-speed.
Step 3In a separate medium mixing bowl, beat the egg whites to stiff peaks.
Step 4Mix a large metal spoonful of egg white into the egg yolk mixture to loosen. Then add the remaining egg white to the egg yolk mixture. Using the spoon, gently fold the egg whites into the mixture, until no more egg white remains.
Step 5Sieve the flour and baking powder into the egg and sugar mixture, fold in until just combined, then in turn, gently fold in the chai mixture, milk, butter and vanilla, until combined.
Step 6Scrape the mixture into the prepared baking/roasting tin and bake for 25-30min until risen and golden.
Step 7Meanwhile, heat the evaporated milk over medium heat with the chai tea bags, stirring occasionally, until simmering. Remove from the heat and leave to steep for 10min. Remove the tea bags (squeezing gently to release any liquid) and discard.
Step 8Pour the evaporated milk mixture into a large jug, along with the condensed milk and mix until combined.
Step 9Poke holes all over the warm sponge and pour over half of the milk mixture. Leave to absorb and then pour over the remaining milk mixture. Leave to cool completely in the tin.
Step 10Once the cake is cool, make the topping. In a large bowl, beat the double cream and icing sugar together, using a hand-held electric whisk, until the mixture just starts to thicken and form soft peaks.
Step 11Spoon over the cream mixture and spread to level. Dust with extra cinnamon and serve in slices.
TO STORE:
Store the iced cake in an airtight container in the fridge for up to 2 days.
GH TIP:
It's important that you pour over the milk mixtures when the cake is still warm, otherwise it won't absorb properly.
Don’t worry if all the liquid doesn't sink into the cake immediately, it will absorb eventually.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
