This is the most deliciously fragrant, scented cake,
with lashings of aromatic black tea & rose petals & spices.
i couldn’t resist topping it with blood orange slices that become beautifully candied in the oven,
enhancing the caramel tones,
& the ruby red jewel hues glistening on top of the loaf.
it’s heavenly served warm with some cream,
or after the flavours have matured the next day with a warm cup of tea.
& best of all –
it takes just one bowl for the magic to come together!
3 cups all-purpose flour
3 bags of spiced chai tea
1 tsp rosewater
1¾ cups, 350g sugar
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
4 large eggs
¾ cup, 170g melted & cooled unsalted butter
1 cup whole buttermilk
1 tbsp vanilla bean extract
Blood orange slices or sprinkle of dried rose petals
1. Pre-heat oven to 175ºC/350ºF. Grease & line a loaf tin, & set aside.
2. Whisk the flour, sugar, baking powder, chai tea leaves, & salt together in a large bowl.
3. Add the eggs, butter, milk, vanilla & rosewater, & mix with a mixer on medium speed until smooth.
4. Pour the batter into the loaf tin. Top the batter with the blood orange slices (or a sprinkling of dried rose petals).
5. Bake until the cake is lightly browned & a toothpick comes out clean (about 25-30 minutes).
6. Enjoy slightly warm or let the flavours mature over the next day.
“Staring in your navy eyes as we hold each other
Dancing through the night
It’s getting late, wish we could stay like this forever
Dancing ’till both our feet ache
My love, nothing can break these arms
In your embrace, this crowded room doesn’t matter
But dancing like it’s our own stage
My love, I just wanna say that you look incredible tonight”
— James TW, Incredible