Recipe: Orange and spiced chai latte cake

PUBLISHED: 11:12 17 December 2019 | UPDATED: 11:43 17 December 2019

Jane Beedle's orange and spiced chai latte cake

Jane Beedle's orange and spiced chai latte cake

Manu Palomeque 07977074797

Bake Off star Jane Beedle shares her recipe for this delicious festive cake

Read our interview with Jane Beedle here

Serves: 10 - 12. Time: 3 hours



- 2 large oranges

- 1 cinnamon stick

- 2 star anise

- 2 cloves

- 2 cardamon pods

-250g salted butter, softened

- 100g dark soft brown sugar

- 150g caster sugar plus extra for syrup

- 250g self-raising flour

- 2.5 tsp baking powder

- 50g ground almonds

- 4 large eggs, lightly beaten

- 50g Spiced Chai Latte Powder

(I use Drink me Chai)

- 1 tsp almond extract


- 4 tbs whole or semi-skimmed milk

- 150g icing sugar


- Candied orange slices, cinnamon sticks, star anise, rosemary and of course glitter


- 23cm spring form cake tin - greased and base lined, no need to line the sides

- empty baked bean or other tin - greased and wrapped in baking paper

- baking beans


- Preheat oven to 160C (fan) 180C (conventional)

- Place one orange in a microwaveable bowl along with 4 tbs. of water, cinnamon stick, 2 star anise, 2 cloves and 2 cardamom pods. Cover with a small plate and microwave on full power for 7-8 minutes or until the orange is soft. As soon as it is cool enough to handle remove the spices and blitz the water and the orange in a food processor or with a stick blender. It doesn't matter if you have small pieces of zest in the mixture. Set aside to cool.

- Wash the spices and set aside for the icing.

- In a large bowl cream together the softened butter and sugars until combined, add the flour, baking powder, ground almonds, eggs, spiced chai latte, zest of second orange and the almond extract and beat with a hand held electric mixer for about 20 seconds until completely combined.

- Fold in the cooled orange pulp and place in prepared tin.

- Bake in preheated oven for 35 - 40 minutes until a cocktail stick inserted in the middle comes out clean. Leave to cool in the tin for about 10 minutes.

- While the cake is cooling make a syrup by placing the juice from the second orange into a saucepan with the washed spices from the orange pulp and 4 tablespoons of caster sugar, heat gently until the sugar has dissolved then simmer for a couple of minutes until syrupy. Set aside.

- While the cake is cooling brush the top with the syrup.

- Gently remove the baked bean tin and parchment, brush the centre with syrup, leave to stand for 10 minutes.

- Now release the spring form tin and turn the cake upside down . Place on a cooling rack lined with baking paper, if you don't use paper the cake may stick to your rack.

- Brush the rest of the cake with the syrup, this will help to keep it moist. Allow to cool completely.

- Rinse the spices for the second time and place in a small bowl along with the milk, heat gently in the microwave then set aside for the spices to infuse the milk.

- When the cake has cooled completely place it on a plate or a cake board. Mix the icing with some of the spiced milk until you have a good spreading consistency. Spread over the top of the cake allowing it to drip down the sides a little.

- Decorate the top with glace orange slices, spices, rosemary and glitter.

Note: I used glace orange slices to decorate the top of the cake but if you can't get hold of them you could simmer some slices of fresh orange in the syrup and then drain well on kitchen paper so the syrup on the oranges doesn't melt the icing.

More from Food & Drink

Tuesday, December 22, 2020

The Kent Life Food & Drink Awards finalists, as nominated by our readers, are all local heroes in our opinion – meet the 2020 winners

Read more
Friday, December 18, 2020

‘Kent, sir, everyone knows Kent. Apples, cherries, hops and women,’ proclaims a character in Charles Dickens’ The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more
Thursday, December 10, 2020

Andy has a confession: he loves the side dishes almost more than he loves the roast turkey. Here are three of his all-time favourites. Article first published in Dec 2018

Read more
December 2018
Thursday, December 10, 2020

Kent Life spends a festive morning with Christmas Bake Off star Jane Beedle in her Faversham home. Article first published in Dec 2019

Read more
Thursday, November 5, 2020

Get everything you need to keep everyone fed and watered throughout the Christmas period or pick up a gift or two from these great Kent producers

Read more
Wednesday, October 28, 2020

English wine is gaining in popularity and this winter could be just the time to try a few.

Read more
Tuesday, October 27, 2020

Here’s something for all ages at our Halloween supper – the cocktail can be adjusted to be alcohol free for the kids | Words: Julie Friend - Photos: Julie Friend

Read more
Friday, October 23, 2020

With its wealth of culture, vibrant shopping areas and enticing eateries, Canterbury and its surroundings have much to tempt locals and visitors at this time of year.

Read more
Thursday, October 22, 2020

We are delighted to announce the finalists for the Kent Life Food & Drink Awards 2020! Congratulations to our wonderful finalists!

Read more
Friday, October 9, 2020

No Sunday is complete without a roast dinner, and in the glorious county of Kent you’ll be spoilt for choice with fantastic places to go. We have picked 12 great places where you can indulge in a roast with all the trimmings

Read more
Kent Life Food & Drink awards. Open for entries.

Latest Competitions & Offers

Follow us on Twitter

Like us on Facebook

Local Business Directory

Search For a Car In Your Area

Latest from the Kent Life