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.

{ 15 comments… read them below or add one }

Brittany February 27, 2012 at 6:39 pm

This little cake is seriously good.

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The Fromagette February 27, 2012 at 9:03 pm

Thank you so much, Brittany – thanks for saving me from eating it!!

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Kelley Murphy February 27, 2012 at 9:24 pm

I could definitely eat half of it. For sure.

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The Fromagette February 27, 2012 at 9:28 pm

Half! You’re the best, Kelley:)

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Bertha February 29, 2012 at 1:52 pm

That is a yummy little cake. I have been using that size cake pan for a few years now, the last year, continuosly. (Empty nest being the reason). So, it does not matter how we slice it, it still is a cake for two!. The perfect size. And I’m on my way to the kitchen, to make one, only I will put some extra chopped pistachios in the batter. The more the merrier.

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The Fromagette February 29, 2012 at 2:35 pm

Good for you Bertha – I hope you like this one!!

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Kimby March 1, 2012 at 9:39 pm

Rachel, your salty/sweet topping combo and those drizzles down the side are tempting me… I’ve enjoyed tea WITH cake, but never IN cake. I’m liking the idea very much!

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Kiran @ KiranTarun.com March 25, 2012 at 9:13 pm

Yum! I need to get the 6 inch pan to bake this deliciousness! Love chai in everything :D

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The Fromagette March 25, 2012 at 9:47 pm

Definitely get a 6-incher – you’ll be so glad you did! ;)

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Rebecca April 22, 2012 at 2:57 pm

Um this looks AMAZING! It is on my list to make this week. So glad I found your blog, I love it:)

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The Fromagette April 22, 2012 at 5:31 pm

Thank you, Rebecca!!

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Magdalen Baldassano September 4, 2012 at 9:55 am

I actually made this recipe as cupcakes this weekend (filling the cupcake paper to about 1 cm short of full yielded 8 cupcakes. Couple a cupcake with a side of fresh Washington berries and a cup of coffee, and I had morning bliss:) YUM!

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Jen L | Tartine and Apron Strings January 31, 2013 at 8:25 am

Hi, I just discovered your blog through the pistachio feature we’re both in on Huffington Post Taste! I’m so glad I did! Your site is just sooooooo beautifully drool-worthy! I love the clean, minimalist, very European feel of your blog. I’m hoping to visit here more often. Definitely, bookmark-worthy :)

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Cecily February 2, 2013 at 12:25 am

I think my life has just improved by seeing this. People would be lucky I shared at all, it looks so good.

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Kathryn March 27, 2013 at 3:34 pm

fantastic cake, and extremely easy. I did not have a 6-inch pan, so I doubled the recipe and it fit perfectly in a standard 9-inch cake pan. I baked it last night and glazed it this morning for a work meeting at 8am where it disappeared quickly, and the office is still buzzing about how good it was. Thanks!

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