Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chai milk
Cake mixture
Icing
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
Chai milk
Place the milk and teabag in a pan, heat. Remove the pan from the heat, cover and leave to stand for approx. 10 mins. Squeeze the tea bags well and remove.
Cake mixture
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Set aside 1½ tbsp of chai milk, add the remainder along with the lemon zest and juice, and stir in. Mix the flour and baking powder, stir into the mixture. Transfer the cake mixture to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Icing
Combine the icing sugar with the reserved chai milk in a small bowl, stir, and spread on top of the cake. Top with the lemon zest and chai tea powder, then allow to dry.
HIER KOMMT: , peeled with a peeler, finely chopped
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