This Fruity Tea Masala Cake utilities a basic sponge method, but takes it to far more exotic heights.
This cake is perfect served hot from the oven as a warming autumnal dessert. Home-made vanilla ice-cream would be my preferred accompaniment, but it’s also gorgeous served cold with a little whipped double cream.
Who am I trying to kid? This cake is good at any time of day. A slice with your morning coffee or afternoon tea is the perfect ‘pick me up’ – even more so if that cup of tea is a milky, spice-infused chai.
I have used nectarines here, but plums or damsons would also work well (just increase the number to 6-8 for a cake of this size).
Recipe
Makes 1 x 23cm cake
INGREDIENTS
For the fruit
- 4 tbsp sugar
- 4 nectarines, halved
- 250ml water
- 5 drops Holy Lama Tea Masala Spice Drops®
For the cake
- 225g butter, softened
- 225g caster sugar
- 4 medium eggs
- 2 drops Holy Lama Vanilla Spice Drops®
- 225g self-raising flour
- 1-2 tbsp full-fat milk
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