Updated: Mar 12
Prep Time: 25 minutes Co
2 cups All-Purpose Flour
250 grams Butter (Room Temperature)
1 cup Sour Cream (Room Temperature)
2 Large Eggs Room Temperature
1 tbsp Cinnamon Powder
1 tbsp Cardamom Powder
1 tsp Nutmeg Powder
1 tbsp Ginger Powder
½ tsp Black Pepper Powder
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
½ cup Sugar
¼ tsp Salt
1 tbsp Vanilla Extract
Heat the fan oven on 180, gas mark 5 to 200°C, grease and flour a non-stick 8-inch square cake tin and keep aside.
Take a small bowl, mix the cinnamon powder, cardamom powder, nutmeg powder, ginger powder, black pepper powder, mix well and keep aside, then; in a big bowl, sift the flour and keep aside.
In a mixer, add the butter and brown sugar, mix until soft for about 5 minutes, then add the eggs one at a time and continue mixing until the eggs have combined 2-3 minutes.
Now add the baking powder, bicarbonate of soda, salt and the chai spice, continue mixing for 2 minutes.
Add the sour cream, vanilla extract and half of the flour until it has combined, then add the rest of the flour.
Scrape the sides and bottom of the bowl and mix to incorporate any sticky residue, and then pour it into the pan.
Bake the cake for 35-45 minutes or test with a knife or skewer inserted in the centre, coming out clean.
Remove from the oven and cool in the tin for 10 minutes before turning it out onto a rack.
Dust some icing sugar, enjoy a slice with tea or coffee.