Fall is upon us, and as my lips and hands become dry, my gloves a necessity in the mornings and my boots the more appealing alternative, I find myself craving spice cakes.
I have earlier talked about the organic spice shop ASA Spices, whom I absolutely adore, and last time I was there (spending to much money, for the third time in three weeks) I bought a Chai Spice mix from ASA on an impulse (since I knew we had run out), and I decided to put it to good use in a cake.
I used our spice-dedicated coffee grinder to pulverize some of my chai spices, and added to my cake. The basis of the cake is a Spice Cake Mix from I am Baker, which I converted to metrics, switched the brown sugar with light muscovado sugar and the pumpkin spice with chai spice.
The result was a delicious, spicy cake, which does not need the dusting of powdered sugar it has in the picture, but it does make a rather nice photographic element.
160 g flour
220 g light muscovado sugar
2 tbsp. corn starch
2 tsp. baking powder
2 tsp. chai spice
2 tsp. vanilla sugar
1/4 tsp. salt
110 g soft butter
120 ml milk
Mix all the dry ingredients together in a bowl. In a seperate bowl mix the eggs with the milk. Cream the butter and add the dry ingredients alternately with the wet ingredients.
Line a loaf pan (or whatever pan you like) and pour in the cake batter. Bake at 180 degrees Celsius for 20-25 minutes, until a skewer comes out clean.
Serve (with or without powdered sugar)