for 12 pieces

Chai milk

1 dl	milk
3 bag	Chai Tea

Cake mixture

180 g	butter, soft
150 g	sugar
1 pinch	salt
3	eggs
1	organic lemon, grated zest and 2 tbsp of juice
250 g	white flour
2 tsp	baking powder

Icing

100 g	icing sugar
1	organic lemon, peeled with a peeler, finely sliced
½ bag	Chai Tea, contents only

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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