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Name: Chai Tea and Honey Cake
Prep time: 50 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Afghan
Ingredients: 230 g raw sugar; 1 tsp vanilla; 1 tbsp Honey; 1 egg; 75 g butter; 3 g bicarb soda; 150 g Chopped dates and prunes (Happy Fruit); 310 ml chai tea (or tea of your choice) (amount after boiling); 225 g plain flour; 1 tsp mixed spice; 1 tsp cinnamon; 1 tsp garam masala; 1 tsp ginger powder; 1 tsp baking powder; 1 tsp salt; Almond and Sultana Caramel:; 200 g honey; 225 g brown sugar; 120 g butter

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INGREDIENTS

230 g raw sugar
1 tsp vanilla
1 tbsp Honey
1 egg
75 g butter
3 g bicarb soda
150 g Chopped dates and prunes ; (Happy Fruit)
310 ml chai tea ; (or tea of your choice) (amount after boiling)
225 g plain flour
1 tsp mixed spice
1 tsp cinnamon
1 tsp garam masala
1 tsp ginger powder
1 tsp baking powder
1 tsp salt
Almond ; and Sultana Caramel:
200 g honey
225 g brown sugar
120 g butter

Servings

INSTRUCTIONS

Preheat oven to 160 deg.

Spray cake tin with canola spray and line base with baking paper

Boil chai tea for 5 minutes. Meanwhile, put dates and bicarb soda and butter in a large metal bowl. When tea is boiled measure out 310ml and pour over dates, butter and bicarb mix. Leave until its at room temperature at least 20mins.

While chai mix is cooling, beat sugar, honey, egg, vanilla for 5 minutes on speed 3 until white and light and creamy. Combine dry ingredients together.

Pour date mix slowly into sugar mix on speed 1, until combined (2 minutes). Handful by handful, add the dry ingredients to this mix. Do not overbeat, mixer should be on for maximum of 2 minutes.

Pour into loaf tin and bake for about 40 minutes, until springy and bounces back on touch and nice and brown all over.

Let cool for 10 minutes before releasing from tin.

Almond and Sultana Caramel:

Prepare a tray with some baking paper, scatter your own amount of sun muscats/sultanas, and almonds (or another roasted nut), across the tray.

Bring the ingredients to a rolling boil in a saucepan on the stove, until they are thick, and coat the back of a wooden spoon.

Quickly pour the caramel over the nut mix, and refridgerate.

You have a yummo sticky toffee, for use on top of any cake, or just to eat now. This is also great for holding seeds and nuts together to make your own muesli bars

NOTES

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Chai Tea and Honey Cake

230 g raw sugar
1 tsp vanilla
1 tbsp Honey
1 egg
75 g butter
3 g bicarb soda
150 g Chopped dates and prunes (Happy Fruit)
310 ml chai tea (or tea of your choice) (amount after boiling)
225 g plain flour
1 tsp mixed spice
1 tsp cinnamon
1 tsp garam masala
1 tsp ginger powder
1 tsp baking powder
1 tsp salt
 Almond and Sultana Caramel:
200 g honey
225 g brown sugar
120 g butter

Preheat oven to 160 deg.

Spray cake tin with canola spray and line base with baking paper

While chai mix is cooling, beat sugar, honey, egg, vanilla for 5 minutes on speed 3 until white and light and creamy. Combine dry ingredients together.

Pour date mix slowly into sugar mix on speed 1, until combined (2 minutes). Handful by handful, add the dry ingredients to this mix. Do not overbeat, mixer should be on for maximum of 2 minutes.

Pour into loaf tin and bake for about 40 minutes, until springy and bounces back on touch and nice and brown all over.

Let cool for 10 minutes before releasing from tin.

Almond and Sultana Caramel:
Prepare a tray with some baking paper, scatter your own amount of sun muscats/sultanas, and almonds (or another roasted nut), across the tray.

Bring the ingredients to a rolling boil in a saucepan on the stove, until they are thick, and coat the back of a wooden spoon.

Quickly pour the caramel over the nut mix, and refridgerate.

You have a yummo sticky toffee, for use on top of any cake, or just to eat now. This is also great for holding seeds and nuts together to make your own muesli bars

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 8 Servings

Calories: 590
Calories from Fat: 186 (32%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 0.9g
Cholesterol 76.1mg		23 %
Sodium 271.3mg		9 %
Potassium 115.9mg		3 %
Total Carbohydrate 100.5g		30 %
	Dietary Fiber 1g	4 %
	Sugars, other 99.5g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 590

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