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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

Ingredients

Cake:

- 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

Icing:

- 4 tbs whole or semi-skimmed milk

- 150g icing sugar

Decoration:

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

Equipment:

- 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

Method

- 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.

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