Ingredients

Method

• 2 vanilla chai tea bags
• 2 T boiling water
• 375 g self-raising flour
• 330 g caster sugar
• 2 t mixed spice
• ½ t ground cinnamon
• 4 free-range eggs
• 1½ cups milk
• 250 g butter, melted
• 1 shot espresso
• For the coffee-toffee sauce:
• 1 cup cream
• 175 g light brown sugar
• 60 g butter
• 5 T espresso
• a pinch Maldon salt

Method

Ingredients

1. Preheat the oven to 180°C and generously grease a 30 cm bundt cake tin. Remove the tea from the tea bags and mix with the boiling water. Allow to stand for 5 minutes.

2. Place all the ingredients for the cake into a large mixing bowl and mix until smooth.

3. Pour into the tin and bake in for 30–35 minutes, or until a skewer comes out clean.

4. Allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool completely before drizzling with the sauce to serve.

5. To make the sauce, place the cream, sugar and butter in a saucepan over a medium heat. Allow the butter to melt and the sugar to dissolve. Cook for a further 10–15 minutes, or until thickened. Remove from the heat. Add the espresso and salt, then mix to combine. Allow to cool slightly before serving. The sauce will keep for up to two weeks in a sterilised jar in the fridge.

Cook's note: Coffee is a great match with spices like cinnamon and nutmeg. Serve big slices of this cake with a pot of your favourite brew.

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