Finally, we can have our fair trade tea and eat it too! At first we were skeptical of this recipe: Are you sure you put the tea leaves directly in the batter? No straining? Yes! We tested it and love the result. The tea adds a texture and flavor to the cake that you would be missing otherwise. We agreed that this easy recipe is one of our proudest moments from the Fair Trade Winds “test kitchen.” Fresh out of the oven, the outer layer has a lovely crunch and the inside is moist but not too sweet. We recommend eating it as soon as it cools. Grab a napkin to catch the crumbs!
- 1 tablespoon fair trade loose leaf chai tea
- 2 tablespoons boiling water
- 2 1/2 cups self-rising flour (we used 2 1/2 cups unbleached all-purpose flour + 3 3/4 tsp. baking powder + 1 tsp. salt)
- 1 1/2 cups fair trade sugar
- 3 teaspoons of our fair trade spice mix or pumpkin pie spice
- 4 eggs
- 1 1/2 cups milk
- 1 cup (2 sticks) unsalted butter, slightly melted
- 2 teaspoons fair trade vanilla extract
- Preheat oven to 350°F. Place the chai tea and boiling water in a small bowl and mix to combine.
- Combine the dry ingredients with the wet ingredients together in a large bowl and whisk until smooth. We mixed in the steeped tea last.
- Pour into a well-greased Bundt pan and bake for 50 minutes or until the center of the batter is baked through (test with a skewer or toothpick).
- Invert the cake onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving. Dust with fair trade powdered sugar.
Based on a recipe by Donna Hay in the Oct. 2015 issue of Donna Hay Magazine.