Recipe: In keeping with Christmas, we’ve created a delicious Chai cake featuring our ‘Soul of Sri Lanka’ charity tea. The black tea, with a bittersweet yet subtle touch of cinnamon, is the ideal match for the candied fruits which give the cake its final touch.

Ingredients

300 g margarine 
100 g cane sugar 
50 g Agave syrup
1 packet of vanilla sugar 
Pinch of salt
5 eggs 
375 g spelt flour 
1 packet of baking powder 
Approx. 300 ml milk 
15 g of alveus Soul of Sri Lanka tea 
100 g chocolate chips 
1 tsp cinnamon  
½ vanilla pod
200 g candied fruit 
200 g chocolate for the glazing

Fill the tea in a teabag and then close. In a pot, heat the milk with the tea and the vanilla pod for approx. 10 minutes, then remove from heat and let cool. 

Stir the margarine and the sugar until foamy, then stir in the eggs one by one and add the agave syrup. 

Then mix the flour with the baking powder, spices and salt and stir gradually. 

Afterwards slowly add milk until a thick and sticky dough forms. 

Finally add in the candied fruit as well as the chocolate. Put the dough into a ready-greased baking tin and bake in a preheated oven for 50 to 60 minutes at 180°C. 

As soon as the cake is finished, let it cool and then glaze with melted chocolate or simply sprinkle with icing sugar.