This Apple Chai Bundt Cake is a warming, gently spiced bake made using a Twinings Spicy Chai tea infusion for added flavour and apple sauce puree for a moreish texture. (The applesauce also makes this lower in fat than your usual bundt cake. Hurrah!)
It’s that time of year. The nights are drawing in and I am so ready to hunker down for autumn.
I’ve been reading a couple of books about Hygge (I talked about them in this video if you fancy a watch: My Autumn Favourites) and I am embracing the whole concept. It’s a Danish word meaning something along the lines of cosiness, warmth and time spent with loved ones recovering from the outside world.
I’m also finding that it’s an excellent excuse to wear fluffy socks and buy some carefully chosen new candles. Now you tell me THAT doesn’t sound appealing.
Hygge food and drink is also a thing. Food and drink that warms and nourishes, encourages you to sit for a while, slow down, rest and relax.
Twinings Tea got in touch with me recently and sent me some of their new blends to try. Spicy Chai Infusion was first on the list. This tea is something rather special, it’s blended with spices, including cinnamon, cloves and ginger. To me, this tea is that warming feeling all over. Perfect for my hunt for hygge.
Did you know that Twinings tea is the oldest tea firm in the world, clocking up 300 years of creating quality tea blends? Thomas Twining started selling tea from his coffee house on London’s Strand in 1706 and promised to sell only the finest qualities and varieties. His pledge is continued to this day, by nine Master Blenders who travel the world to buy, blend and quality control all Twinings’ products, tasting an average 600 cups of tea a day. What a job.
I decided to put a little touch of all of that care and attention that goes into blending the teas, into making a cake using the infusion.
(I’d like to stress that I’m not half as qualified as a baker as the Twinings Master Blenders are qualified in tea blending. They train for 7 years onwards, spending at least 3 months in a tea growing region. It takes longer to “know tea” than it does to become a Doctor!)
This Apple Chai Bundt is Cake a cake that you can take time to enjoy with a steaming cuppa. The quality blended Spicy Chai is perfect to add a subtle depth of flavour to the cake and the icing. It would leave you feeling revived (in appetite and spirit) on a chilly afternoon.
That my friends, is a Hygge cake.
If you’d like to find out more about Twinings teas and how they can be used in baking, please visit the Twinings Bake Off site.
What’s your favourite tea for a peaceful moment of rest..?
How to make the Apple Chai Bundt Cake:
- 125g Unsalted butter, softened (plus extra for greasing)
- 450g Golden caster sugar
- 4 Eggs
- 350g Plain flour
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 1.5 teaspoons Ground nutmeg
- 360ml Unsweetened apple sauce
- 6 Twinings Spiced Chai Infusion Tea Bags
- 150g Icing sugar
- Pre-heat the oven to 160C.
- Grease your bundt tin very well using butter.
- Pour 250ml of boiling water over the 6 tea bags and allow to brew.
- Meanwhile, beat the butter and caster sugar until very light and fluffy.
- Beat in the eggs, one at a time until well combined.
- In another bowl, mix the flour, baking powder and spices.
- Add the flour mix to the wet mix and fold in.
- Remove the teabags from the infusion.
- Add the apple sauce and 100ml of the tea infusion to the mixture and stir in well until well combined.
- Spoon into the bundt tin and bake in the oven for 60 - 70 minutes or until a skewer comes out clean.
- Allow to cool in the tin for 15 minutes and then turn out.
- Make the icing by mixing the icing sugar with just enough of the remaining tea infusion to create a thick paste.
- When the cake is totally cold, pour it over the bundt cake.
Tips for making the Apple Chai Bundt Cake:
- I used the best Bundt tin I’ve ever used for this cake. I dreamed about this tin for months before finally investing and I still love it just as much now as I did all those years ago. Moral of the story? Invest in a brilliant bundt tin! This one can be found on Amazon here: Nordicware Bundt tin.
- Do be sure to grease the bundt tin very well with butter, this really helps to avoid sticking.
- I used unsweetened apple puree in this recipe, I’d been wanting to try this in a cake for ages. If you can’t get hold of this, you could just make your own cooked apple puree. (You can find the one I used on Amazon here: Biona Applesauce.)
- Be sure to use fresh spices, as in, that are well within their use by date and haven’t been hanging around open for ages.
What I used to make the Apple Chai Bundt Cakee:
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Disclosure: This recipe was commissioned by Twinings. As always, all opinions are truthful. This post contains affiliate links.