Festive Chai & Berry Orange Delight Cake
Experience the magic of the holiday season with our Festive Chai & Berry Orange Delight Cake. This delightful dessert brings together the warm spices of chai tea and the zesty brightness of berry orange tea, creating a unique flavor profile perfect for Christmas gatherings. Infused with a medley of mixed dried fruits and cranberries, this cake is a charming addition to your festive table. Drizzled with a sweet berry glaze, each slice promises an explosion of flavors that will keep your taste buds dancing all season long.
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter
250 g (softened)
Muscovado Sugar
250 g
Eggs
4 (large)
Plain Flour
300 g (sifted)
Ground Cinnamon
1 tablespoon
Mixed Dried Fruit
1 kg (soaked in chai tea)
Dried Cranberries
200 g
Oranges
2 (zested)
Chai Tea (Baby, It's Cold Outside)
150 ml (strongly brewed)
Berry Orange Tea
230 ml (strongly brewed)
Sugar for Glaze
230 g
Instructions
1
Begin by brewing the Baby, It's Cold Outside Chai Tea. Once brewed, soak the mixed dried fruit in the chai tea for at least 2 hours, allowing the flavors to meld together.
2
Preheat your oven to 150°C (300°F). In a large mixing bowl, cream together the softened butter and muscovado sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the ground cinnamon.
3
Gently fold in the soaked dried fruit, dried cranberries, and orange zest until evenly distributed throughout the batter. Sift the plain flour over the mixture and gently fold it in until no flour lumps remain. Be careful not to over-mix.
4
Line a round cake tin with baking paper and pour the batter into the prepared tin. Smooth the top using a spatula.
5
Bake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. Keep an eye on it to ensure even baking.
6
Once baked, remove the cake from the oven and let it cool in the tin for about 15 minutes before turning it out onto a wire rack to cool completely.
7
For the glaze, brew two Berry Orange tea bags in 1 cup of boiling water for 10 minutes. Remove the tea bags and bring the tea to a boil in a saucepan. Add 1 cup of sugar and stir until completely dissolved. Simmer on low heat until the mixture has reduced by half.
8
Allow the glaze to cool for about 20 minutes before drizzling it generously over the cooled cake. Store the cake in an airtight container, where it will keep for up to 3 months, allowing the flavors to develop beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Festive Chai & Berry Orange Delight Cake?
It is a festive holiday dessert that combines the warm spices of chai tea with the zesty brightness of berry orange tea and a variety of dried fruits.
How many servings does this cake recipe yield?
The recipe is designed to provide 8 servings.
Which specific teas are used in this recipe?
The recipe uses 'Baby, It's Cold Outside' Chai Tea and Berry Orange Tea.
How long should I soak the dried fruit?
The mixed dried fruit should be soaked in brewed chai tea for at least 2 hours.
What is the recommended oven temperature?
The oven should be preheated to 150°C (300°F).
How much butter is needed for the batter?
The recipe requires 250 grams of softened butter.
What type of sugar is used in the cake?
The batter uses 250 grams of muscovado sugar, and the glaze uses 230 grams of regular sugar.
How many eggs does this recipe require?
This recipe requires 4 large eggs.
How much flour is used in the Festive Chai & Berry Orange Delight Cake?
You will need 300 grams of sifted plain flour.
What spices are added to the mixture?
One tablespoon of ground cinnamon is added to the creamed mixture.
How much dried fruit is included in the cake?
The cake contains 1 kilogram of mixed dried fruit and an additional 200 grams of dried cranberries.
How do I prepare the oranges for this recipe?
You should use the zest of two oranges to be folded into the batter.
What is the brewing requirement for the Chai tea?
You should use 150 milliliters of strongly brewed Baby, It's Cold Outside Chai Tea.
How do I mix the flour into the batter?
Sift the flour over the mixture and gently fold it in until no lumps remain, being careful not to over-mix.
What kind of cake tin is recommended?
Use a round cake tin lined with baking paper.
How long does the cake need to bake?
The cake should bake for 1.5 to 2 hours.
How can I tell if the cake is finished baking?
The cake is done when a skewer inserted into the center comes out clean.
How long should the cake cool before being removed from the tin?
Let the cake cool in the tin for about 15 minutes before turning it out onto a wire rack.
How do I prepare the berry orange glaze?
Brew two Berry Orange tea bags in boiling water for 10 minutes, then boil the tea with sugar until the volume is reduced by half.
How much tea liquid is used for the glaze?
The glaze starts with 230 milliliters (1 cup) of strongly brewed Berry Orange tea.
How long should I simmer the glaze?
Simmer the mixture on low heat until it has reduced by half.
When should the glaze be applied to the cake?
Allow the glaze to cool for about 20 minutes before drizzling it over the completely cooled cake.
What is the best way to store this cake?
The cake should be stored in an airtight container.
How long does the Festive Chai & Berry Orange Delight Cake stay fresh?
Stored properly, the cake will keep for up to 3 months.
Does the flavor of the cake change over time?
Yes, storing the cake allows the flavors to develop beautifully over its shelf life.
What category of dish is this recipe?
This recipe is categorized as a Dessert.
Is this cake suitable for Christmas?
Yes, it is specifically described as a charming addition to a festive table for Christmas gatherings.
What is the texture of the butter when starting the recipe?
The butter should be softened before creaming it with the sugar.
What is the recipe ID for this specific cake?
The recipe ID is festive-chai--berry-orange-delight-cake.
How many ingredients are used in total?
There are 11 ingredients used in this recipe.