I love to sip on hot Kashmiri Kahwa on cold winter nights and even in summers while sitting in an AC .
I just love the soulful and deep flavours of the kahwa green tea along with saffron, almonds, cardamom, cinnamon and other blend of spices. Tea Trunk has an amazing Saffron Kahwa green tea.
I saw this recipe on someone’s blog and she had made a chai flavour cake. I wanted to make it in my favourite tea flavour – Kashmiri Kahwa.
The experiment turned out to be so beautiful, yummilicious and with deep soul satisfying flavours. Give this cake a try and you will be surprised how different this cake tastes and you will fall in love with its flavours and aroma.
- Maida – 220gms
- Butter (softened) – 180gms
- Castor Sugar – 180 gms
- Baking soda – 1/2 tsp
- Baking powder – 1 tsp
- Kashmiri Kahwa tea – 2 tbsp
- Grated ginger – 2 tsp
- Milk – 200gms
- Cinnamon powder – 1/4tsp
- Cardamom powder – 1/2tsp
- Chopped almonds – 3 tbsp
- Lotus biscoff cookies or any other cookie of your choice – 100gms powdered
- In a saucepan , take 200gms of milk and 2 tbsp Kahwa leaves. Let it come to a boil.
- When milk comes to a boil, add grated ginger and boil on low flame for a minute.
- Switch off the flame and cover and keep aside the tea for 10 minutes to let the tea leaves infuse the milk. After 10 minutes strain the milk and make sure to press the tea leaves to extract all the milk. Take 1 tsp of the strained leaves and add back into the milk.
- Prepare and line a 6″ tall round cake pan. Preheat the oven on 160*c . I bake in convection mode.
- In a separate bowl, sieve together maida, baking powder, baking soda, cinnamon powder and cardamom powder. Mix everything well together.
- In another big bowl , take softened butter and castor sugar and whisk well with an electric hand whisk for couple of minutes till it becomes light and fluffy.
- Add the dry mix and the tea milk mix to the creamed butter. Using a spatula and cut and fold method mix everything well till there are no lumps and no dry flour. Add in the chopped almonds and mix with a spatula. Do not overmix.
- Press down the powdered biscuit base in the prepared tin. Press well with the back of a spoon.
- Pour the prepared batter on top of biscuit base and level with a spoon or spatula. Tap the tin couple of times on the counter.
- Bake for 55-60 mins on 160*c. Check with a skewer around 50mins to see if it comes out clean.
- Cool in a pan for 10 mins and then cool on a wire rack. Dust with icing sugar to get a beautiful look.