I would like to dedicate this recipe to my mom, from whom I get my cooking genes. She loves tea, and so I tweaked the classic almond cake recipe to a healthier version and included flavours of the quintessential masala chai that is famous in India.
Check out the video here.
SERVES 1 LOAF
INGREDIENTS
1 cup whole wheat flour
½ tsp baking powder
¼ tsp baking soda
A pinch of salt
1 tsp chai masala
½ cup curd
½ cup powdered sugar
¼ cup milk
¼ cup oil
4 tbsp almonds chopped
METHOD
Preheat the oven to 180 deg C.
Prepare your baking tin by greasing with oil and dust it with flour. If you’re using a silicon mould, you don’t need to do this step.
In a bowl, mix the flour, salt, baking powder and soda and chai masala and keep aside.
In another bowl, whisk/beat well curd, oil, milk and sugar.
Now add the dry ingredients to the wet ingredients and mix well until smooth. Depending on your quality of flour, you might need to add a little water. Add a tsp of flour to half of the almonds and then mix them in the batter.
Pour the batter into the tin. Sprinkle rest of the almonds on top of the batter. Bake for about 30-35 min or until a toothpick inserted in to the cake comes out clean.
When cooled, slice with a serrated knife. Serve as is or with a scoop of ice cream.
*If you want to make it healthier, you can use brown sugar or jaggery powder instead of white sugar. If you don't have chai masala at home, you can substitute with cardamom powder. Nut variations you can do are walnuts or pistachios.
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