The Autumn season has officially begun & Bake Off is back on the telly, so we've put our fan favourite Spiced Pumpkin Pie back on the shelves. Learn below how you can turn our best-selling House of Chai blend into a cake for yourselves by reading this recipe! Enjoy a piece with a cuppa & cosy on down!
For the cake:
- 250g unsalted butter
- 4 tablespoons Spiced Pumpkin Pie Tea
- 213g light brown sugar
- 85g runny honey
- 2 large eggs, at room temperature
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon, 2 teaspoons nutmeg, 2 teaspoons ground cardamom, and 1/2
- teaspoon cracked/ground black pepper
- 240g plain flour
- 227g natural, full-fat yogurt
- 2 teaspoons vanilla extract
For the Caramel:
- 1 tin (397g) condensed milk
- 400g dark brown sugar
- 110g unsalted butter
- 1 teaspoon vanilla extract
- 150ml double cream
How to make the tea-infused butter (prepare ahead of time):
- In a saucepan add the butter and tea blend and heat gently while stirring until the butter is melted.
- Take off the heat and leave to cool for half an hour or so – the longer you leave it to infuse, the stronger the Spiced Pumpkin Pie flavour.
- The butter-tea mix will have solidified on cooling, so gently reheat the pan until liquid again.
- Sieve the mixture into a mixing bowl to separate the tea leaves from the butter.
- Press the chai with the back of a spoon to extract as much butter as you can and scrape any excess from the bottom of the sieve.
- You can now leave the butter to re-solidify in the bowl, ready to start baking.
- Discard the tea leaves.
How to make the cake:
- Preheat the oven to 350°F /175°C.
- In the mixing bowl, beat together the tea-infused butter, brown sugar, and honey until smooth and light (about 2 minutes with a hand mixer).
- Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
- Stir in the baking powder, baking soda, salt, and spices.
- Stir half the flour into the butter/egg mixture. Add the yogurt and vanilla, stirring to combine.
- Stir in the remaining flour, scraping the sides and bottom of the bowl and beat briefly, to incorporate any residue.
- Thoroughly grease a 9 inch Bundt pan. Scoop the batter into the prepared pan, and bake for 40-45 minutes, until golden brown.
- Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
How to make the caramel:
While the cake is cooling you can make the caramel sauce to drizzle on top – warning this is for those with a sweet tooth and should be sparingly used! For a less-sweet alternative you could serve the cake with natural yoghurt.
1. Add the sugar and condensed milk to a large saucepan over medium-low heat. Stir constantly until the sugar dissolves then remove from the heat.
2. Add the butter and vanilla to the sugar mixture and stir well until the butter melts.
3. Slowly stir in the double cream and continue stirring until fully incorporated.
Enjoy! Don't forget if you make the cake to leave a review or share your snaps with us on instagram @birdandblendtea & using the #houseofchai hashtag!
Recipe by @sailorandscout - visit her page for more ways to make your life a little more beauTEAful & cosy!