Tetley Chai Semolina cake

Ingredients:

Dry Ingredients:

1 cup Flour, self raising

1 cup Semolina

1 cup Desiccated coconut, finely chopped

1 ¼ cup Sugar

1 tsp Baking powder

1 tsp Elachi (cardamon) powder

1 tsp Cinnamon powder

Pinch of salt

Wet Ingredients:

2 cups Milk

4 teabags Tetley Masala Chai

250g Butter or Margarine (butter is better)

1 TBSP Klim milk powder (optional)+

1 stick Cinnamon, whole

1 Bay leaf

Method

1. Add the dry ingredients in a bowl, mix until combined.
2. Add the milk and Tetley Masala teabags to a pot and bring to a boil for 3-5 minutes.
3. Switch the heat down to a simmer and add the remaining wet ingredients.
4. Remove the bay leaf after 5 minutes followed by the cinnamon stick and teabags after they've been thoroughly infused into the milk.
5. Remove from the heat and allow to cook for 10 minutes.
6. Add the dry ingredients to pot. Incorporate well.
7. Spray a bundt pan with Cook ń Bake and add the mix.
8. Bake in a pre-heated oven 180°C.
9. When the skewer comes clean 25-30 minutes later the cake is ready to serve, with fresh cream and toasted almonds or plain with a delicious cuppa Tetley Masala Chai ☕ 🍰❣️