Ingredients
Scale
300ml milk
2 tbsp Chai granules
125g butter, softened
210g brown sugar
1 tsp vanilla essence
2 eggs
250g self raising flour
1tsp ground cinnamon
1tbsp caster sugar
Instructions
Method:
- Preheat oven to 180°C. Grease a 20cm round or fluted ring cake tin.
- Cream together the butter and sugar until light and fluffy.
- Gently combine the eggs one at a time beating until smooth.
- Add the vanilla essence and chai powder and mix briefly.
- Add half the flour and half the milk to the mixture, beating to combine. Repeat with the remaining half flour and half milk, mixing until smooth.
- Pour the batter into the cake tin and bake for 50 minutes or until a skewer come out clean.
- Remove from the oven and stand for 5 minutes, then turn onto a wire rack to cool.
- Combine the cinnamon and sugar in a small bowl. Brush the cooled cake with melted butter and sprinkle liberally with the cinnamon/sugar mix.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Cuisine: European Inspired
- Diet: Vegetarian