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  • Lonely Planet Magazine India

    Desserts go Desi

    Jun 02, 2020 6 minutes

    RACHEL GOENKA

    Rachel is the CEO and founder of The Chocolate Spoon Company

    @rachelgoenka

    @RachelGoenka

    “Tea cakes are extremely popular all around the world. England is famous for its Victoria sponge and Battenberg tea cakes, Australia for lamingtons, Scotland for its Dundee cake, and India for its mawa cake. This particular recipe marries the familiarity of a traditional tea cake with the flavours of India. The brown butter adds a rather nutty flavour profile, while the rose gives this cake its floral notes. Chai is synonymous with India and, in some regions, tea is flavoured with nuts and roses, particularly the colder regions of India. This cake is one of those delicate tea-time accompaniments that is light to eat yet bursting with flavour!”

    Brown Butter, Rose & Chai Cake

    This cake looks stunning garnished with dried rose buds or even sugared flowers.

    SERVES: 10

    Ingredients For the cake:

    2½ tbsp black tea leaves165ml milk228g flour¼ tsp baking powder1 tsp baking soda1 tsp salt½ tsp cardamom powder160g yoghurt200g castor sugar130ml oil1 tsp rose water

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