27
Feb 2012

Chai + Salted Pistachio Morning Cake

 

Chai lovers! I am LOVING my new 6 inch cakelettes [I hope you are too] and with the addition of Chai Tea in this one, I think it’s the perfect way to greet the day and justify eating cake for breakfast.

Though I show the 6-inch cakes as serving 4, this is to suit my cake-loving appetite. More petite eaters could easily slice them into 6 polite servings.  Not to be judgmental, but if you’re the 6 slice type, I’m not entirely sure we could be friends. Just keepin’ it real.

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1 cup flour
1/2 cup [packed] brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 bag Chai Tea [regular or decaf]
2 T browned butter
1/2 cup low fat buttermilk
1  tsp vanilla
1 large egg, room temperature

glaze:
1/2 tsp vanilla
1/2 cup powdered sugar
1 T milk or cream

topping:
1/4 cup shelled, roasted pistachios, roughly chopped
sprinkle of Maldon, Himalayan Pink  [or any other light flaky salt]

 

Servings: 4 Calories: 412

Preheat  to 375. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl, stir with a whisk. Use scissors to snip open the tea bag – add loose tea into the flour mixture, stir to combine. Make a well in center of dry mixture and add buttermilk, browned butter, vanilla and egg – whisk until just combined. Line the bottom of a 6 inch round cake pan with parchment and butter generously. Pour batter into prepared pan and bake for 30 minutes. Cool on a wire rack  – remove from pan and transfer to a serving  plate. Combine glaze ingredients in small bowl – stir until smooth. Drizzle 1/2 of glaze over cake [giving the pistachios something to stick to], sprinkle with chopped pistachios and then drizzle remaining glaze over nuts – sprinkle with Maldon salt. Please note: it’s best to use room temperature eggs, but if you choose not to you may need to increase the bake time by 5 minutes.

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