Tetley Chai Semolina cake

Follow these simple steps to make a delectable EGGLESS 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 ☕ 🍰❣️

Recipe created by Anita Maharaj

Back to Spice Tea Recipes
{"id":556317343853,"title":"Tetley Chai Semolina cake","created_at":"2021-08-30T14:06:14+02:00","body_html":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFollow these simple steps to make a delectable EGGLESS Semolina cake\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e👌\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e INGREDIENTS:\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eDry Ingredients\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup              Flour, self raising\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup              Semolina\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup              Desiccated coconut, finely chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 ¼ cup          Sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp               Baking powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp               Elachi  (cardamon) powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp               Cinnamon powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePinch of salt\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWet Ingredients:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 cups            Milk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e4 teabags       Tetley Masala Chai\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e250g               Butter or Margarine (butter is better)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 TBSP           Klim milk powder (optional)+\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 stick            Cinnamon, whole\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1                     Bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMETHOD:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the dry ingredients in a bowl, mix until combined.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the milk and Tetley Masala teabags to a pot and bring to a boil for 3-5 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSwitch the heat down to a simmer and add the remaining wet ingredients.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRemove the bay leaf after 5 minutes followed by the cinnamon stick and teabags after they've been thoroughly infused into the milk.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRemove from the heat and allow to cook for 10 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the dry ingredients to pot. Incorporate well.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSpray a bundt pan with Cook ń Bake and add the mix.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBake in a pre-heated oven 180°C.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cspan style=\"font-weight: 400;\"\u003eWhen 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 \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e☕\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e🍰❣️\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eRecipe created by Anita Maharaj\u003c\/span\u003e\u003c\/p\u003e","blog_id":77175029869,"author":"Duncan Colville","user_id":35987849325,"published_at":"2021-08-30T14:06:14+02:00","updated_at":"2021-08-30T14:06:15+02:00","summary_html":"","template_suffix":"","handle":"tetley-chai-semolina-cake","tags":"","image":{"created_at":"2021-08-30T14:06:14+02:00","alt":"","width":1200,"height":627,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/shutterstock_1945476178.png?v=1630325175"}} articles/shutterstock_1945476178.png