Masala Chai Loaf, Chai Latte Buttercream

Name: Masala Chai Loaf, Chai Latte Buttercream
Total time: 4500 s
Yield: 8 to 10 slices
Cuisine: British
Ingredients: 1 & 2/3 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp baking powder; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp ground cardamom; 1/2 tsp ground all spice; 1/2 ground cloves; 200 g softened unsalted butter; 3/4 cup brown sugar; 3/4 cup white granulated sugar; 4 large eggs, room temp; 1 tsp vanilla extract; 1/2 cup milk; 200 g softened unsalted butter; 1.5 tsp vanilla extract; 2 tsp ground cinnamon; 1/2 tsp ground cardamom; 4 cups icing sugar; 2 tbsp milk

Sanjay Parmar @sanjcooks

A combination of cinnamon, cardamon, ginger, all spice and cloves, this cake is not overly-sweet and is well balanced with the heat from the chai spices. The chai latte buttercream is so damn good that you will want to slather everything with it.

Sanjay Parmar @sanjcooks

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Ingredients

1hr 15 mins

8 to 10 slices

For the cake
1& 2/3 cups all-purpose flour
1/2 tspsalt
1/2 tspbaking powder
2 tspground cinnamon
1 tspground ginger
1 tspground cardamom
1/2 tspground all spice
1/2ground cloves
200 gsoftened unsalted butter
3/4 cupbrown sugar
3/4 cupwhite granulated sugar
4large eggs, room temp
1 tspvanilla extract
1/2 cupmilk
Chai Latte Buttercream
200 gsoftened unsalted butter
1.5 tspvanilla extract
2 tspground cinnamon
1/2 tspground cardamom
4 cupsicing sugar
2 tbspmilk

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Steps

1hr 15 mins

1

Preheat oven to 170 degrees. Spray a 9x5-inch loaf pan generously with nonstick cooking spray or butter. Set aside.
2

In a medium bowl, whisk together flour, salt, baking powder, cinnamon, ginger, cardamom, allspice and cloves.
3

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed for 4 minutes. Scrape down the bowl if necessary. Add eggs, one at a time, beating one minute after each addition. Beat in vanilla.
4

Reduce speed to low and slowly add half the flour mixture, then the milk, then the remainder of the flour mixture just until combined. Do not over mix. Spread batter in prepared pan
5

Bake for 60-70 minutes or until a toothpick inserted in center of loaf comes out clean.
6

For the buttercream, mix all of the ground spices in a small bowl.
7

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
8

Add 1 cups confectioners’ sugar at a time and 1/2 the chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until combined and creamy. If buttercream looks curdled or greasy, it’s best to beat in more icing sugar to smooth it out.
9

If the buttercream is too thick or claggy, add a drop of milk to help become more of a buttercream texture.