golden milk tea cake

As someone who can no longer have caffeine (or even decaf coffee), I’m perpetually seeking a hot drink that will feel comforting and a bit filling. Masala chai used to be my go-to when I could still drink caffeine–the warming spices and peppery flavor paired with milky black tea provided the ultimate comfort. Since I learned about golden milk several years ago, it has become my new drink of choice when I’m seeking something equally warming and cozy–lightly sweetened milk is steeped with turmeric and a hint of other warming spices to form a vibrant, comforting drink.

This golden milk tea cake captures all of the delightful flavors of golden milk in loaf form. The loaf is light and fluffy and contains milk steeped with turmeric, cinnamon, cardamom, nutmeg and black pepper. To add more richness and mimic the creaminess of golden milk, the spiced tea cake is topped with a lightly sweetened honey mascarpone frosting. And just for fun and a bit of added texture, crystallized ginger is sprinkled on top. Perfect as a mid-afternoon snack with a cup of coffee, tea, or even more golden milk.

Golden milk tea cake

Recipe by MoniqueCourse: Bread, Cakes and custardsDifficulty: Quick bake

This golden milk tea cake is light and fluffy and contains milk steeped with turmeric, cinnamon, cardamom, nutmeg and black pepper for a gently spiced, warm flavor. The spiced tea cake is topped with a lightly sweetened honey mascarpone frosting and sprinkled with crystallized ginger. Perfect for a comforting, mid-afternoon snack.

Ingredients

  • For the cake
  • 1 1/2 cups (188g) all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp kosher salt

  • 1/2 cup whole milk (or plant-based milk)

  • 2 1/2 tsp turmeric

  • 1 1/2 tsp cinnamon

  • 1/4 tsp ground cardamom

  • 1/4 tsp ground ginger

  • 1/4 tsp ground black pepper

  • 1/8 tsp nutmeg

  • 3/4 cup (150g) granulated sugar

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 eggs, room temperature

  • 1 tsp vanilla extract

  • For the frosting (optional)
  • 4 oz (1/2 cup) mascarpone

  • 2 tsp honey

  • 1 Tbsp milk

  • 1/2 tsp vanilla extract

  • 1 Tbsp crystallized ginger

Instructions

  • Preheat the oven to 350F. In a small saucepan, heat the milk until steaming and slightly simmering. Stir in the turmeric, cinnamon, cardamom, ginger, black pepper, and nutmeg. Remove from the heat and cover for 10 minutes to steep. Afterwards, remove the lid to help cool down the mixture.
  • In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In another mixing bowl, add the butter and granulated sugar and beat on medium speed for 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla. Check that the milk mixture is not hot to the touch (warm is fine), and slowly mix it in until combined.
  • Add the dry ingredients to the wet ingredients, stirring just until there are no more visible flour streaks.
  • Prepare the loaf pan by greasing the sides and bottom with butter. Cut a piece of parchment paper to drape along the long sides of the pan, like a hammock. Press it into the long sides and the bottom of the pan–this will make it easier to remove the loaf.
  • Pour the batter into the loaf pan, using a spatula to even out the top. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Cool for 15-20 minutes in the pan, and then remove to cool completely.
  • Make the frosting
  • When the loaf cake has cooled completely, in a small bowl, stir together the mascarpone, honey, vanilla, and milk, until you have a smooth, creamy mixture. Use a spatula to spread on top of the loaf cake. Finely chop the crystallized ginger and sprinkle on top. Serve.
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