Tiger Purrr Chai Cake

A little indulgence. A little alchemy. Our chef-crafted chai transforms the humble cake into something deeply spiced, deliciously decadent and anything but ordinary.

Ingredients – Tiger Purrr Chai Cake

¾ cup milk of choice (we use Oat Milk)
2 tbl Tiger Purrr Original Blend
180g all purpose flour
2 tsp baking powder
½ tsp baking soda 
½ tsp baking soda 
1 tsp salt
115g ground flaxseed
1 ½ tsp ground cinnamon
1 tsp ground ginger 
¼ tsp ground cardamon
115g unsalted butter – melt and allow to cook
150g granulated sugar 
2 large eggs at room temperature 
65g sour cream at room temperature
2tsp vanilla extract

Ingredients – Spiced Cream Cheese Frosting 

115g cream cheese softened to room temperature
60g unsalted butter softened to room temperature
360g icing sugar
1tsp ground cinnamon
½ tsp ground cardamon
30g cream
Cocoa powder and cinnamon sticks (for garnish)

Method – Tiger Purrr Chai Cake 

1. In a small saucepan, heat milk gently over low heat until steaming, being careful not to bring to a boil. Turn off heat.

2. Add Tiger Purrr Chai and steep for 10 minutes. Strain to remove chai and allow  milk to cool.

3. Re-measure milk to replace any that has evaporated. Set aside.

4. Preheat the oven to 350ºF (177ºC). Grease and flour an 8" or 9" round cake pan and set aside.

5. In a large bowl, whisk together flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.

6. In a medium size bowl, whisk together the melted butter and sugar until no clumps remain. 
Add the eggs, cream cheese, vanilla extract, and cooled milk and whisk again until everything is smooth.

7. Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix the batter, until no flour pockets remain.

8. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes in cake pan. 

9. Remove cake from cake pan and transfer to a wire rack to cool completely before frosting. 

Method – Spiced Cream Cheese Frosting

1. In a medium bowl with a hand mixer, beat the cream cheese and butter until light and fluffy. 

2. Add the icing sugar, spices, and milk and beat until combined. Add more sugar if frosting is too thin, or more milk if it is too thick.

3. Spread frosting evenly on top of cooled cake.

4. Garnish with cocoa powder and cinnamon sticks.

Cake will stay fresh up to 5 days in an airtight container in the refrigerator 

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