Alpine Chai Gingerbread Cake

A dark, moist gingerbread cake with molasses and an extra layer of Alpine Chai spice.

Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.

Makes: 1 cake, about 10 slices  |  Preparation: 20 minutes  |  Baking: 40 to 48 minutes

Ingredients

• 250 g plain flour
• 1 teaspoon bicarbonate of soda
• 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea, ground to a fine powder
• 1 teaspoon ground ginger
• Pinch of salt
• 125 g unsalted butter
• 150 g molasses or treacle
• 100 g brown sugar
• 1 egg
• 180 ml milk

Method

1. Preheat the oven to 170°C fan-forced. Grease and line a 20 cm square cake tin.
2. Whisk the flour, bicarbonate of soda, finely ground Alpine Apothecary Alpine Chai Herbal Tea, ginger and salt together.
3. Melt the butter, molasses and brown sugar in a saucepan over low heat. Cool for 5 minutes.
4. Whisk in the egg and milk, then fold the wet mixture into the dry ingredients.
5. Pour into the tin and bake for 40 to 48 minutes, or until a skewer comes out with a few moist crumbs. Cool before slicing.

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