How to tea up a spicy cake

editorial image

Here’s a delicious, lightly spiced sponge using Drink Me Spiced Chai and Chai Latte buttercream icing – developed by Great British Bake Off contestant Chetna.


For the cake

180g unsalted butter

180g golden caster sugar

180g self raising flour

50g almonds

½ tsp baking powder

3 large eggs

3 tbsp milk

3 tbsp Drink Me Spiced Chai Latte powder

2 tbsp water

2 tbsp toasted chopped hazelnuts

For the icing

80g unsalted softened butter

250g icing sugar

1 tbsp Drink Me Spiced Chai Latte powder

2 tbsp milk

2 tbsp toasted chopped hazelnuts

A small piece of chocolate


1. Preheat oven to 180C. Butter and line 2 x 8 inch round cake tins with baking parchment.

2. In a large mixing bowl cream the butter and sugar until light and fluffy.

3. In a separate bowl mix the flour, ground almonds, and baking powder.

4. Beat the eggs into the butter one at a time, adding a spoonful of the flour mix after every egg.

5. In a small cup put the Spiced Chai latte powder with the water and mix well.

6. Add this chai latte to the cake mix with the milk.

7. Now whisk it all together for a minute.

8. Add the hazelnuts and fold them in.

9. Pour the mixture into the 2 prepared tins equally and bake for 25 – 30 minutes or until done.

10. Leave to cool on a wire rack, once cool remove from the tin.

11. In a large bowl whisk the butter and icing sugar together.

12. Now add the Spiced Chai latte powder and the milk.

13. Whisk it well, till it forms a lovely butter icing – the more you mix it the fluffier it will get.

14. Place one cake on a serving plate, put half the icing on top of it and spread it evenly.

15. Sprinkle the chopped hazelnuts on it, now place the other cake on top.

16. Spread the remaining remaining icing over it, grate some chocolate on top of the cake and serve.

(This serves six to eight people)