2 teabags Chai Tea (or 1.5tbsp loose leaf) for steeping
2 teabags Chai Tea, for the cake
290 g golden granulated sugar
3 eggs, lightly beaten
1½ Tsps Vanilla Extract
225g Plain flour
1 Tsp baking powder
½ Tsp salt
**For the frosting**
500g Icing sugar, sieved
250g unsalted butter, softened
½ tsp vanilla extract (ideally fresh vanilla)
½ tbsp milk
20g Dark chocolate, grated (for decoration)
Instructions
Start by steeping the chai tea in the milk. Warm the milk gently until it's about 40°C and stir through the chai leaves/tea bags. Leave this to steep for at least 2 hours. Obviously transfer it to the fridge once it's cooled if you're doing it for a long period of time.
Towards the end of the steeping, start on the cake, Preheat the oven to 160°C (140°C fan assisted) and grease/line a loaf tin.
Cream the butter and sugar together until it goes pale and creamy. Separately mix the flour with the salt, baking powder and remaining chai leaves.
Add the eggs one at a time, beating well between each addition. If the mixture starts to curdle add a little flour.
Add half the milk and the vanilla, mix then half the flour. Repeat this process again until the mixture is combined.
Transfer the mixture to the prepared tin and place in the middle of the preheated oven. Bake for 60-65 minutes until golden brown or until a tooth pick pushed into the middle comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, prepare the frosting. Beat the butter until soft and sift in the icing sugar gradually, beating between each addition. Once completely incorporated beat in the vanilla and milk.
Using a palette knife apply to the top of the loaf, grate the chocolate over the top and serve.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/chai-latte-loaf-cake/