I know, things have been a little quiet on the blog front lately. If you follow me on twitter you'll probably already know this is because I've been moving house. After 5 years of house and flat shares, I now have my own little home, and its been quite the adventure (highlights include a lot of late nights, my macbook breaking, accidentally pulling away a sizeable lump of my bedroom wall, disasters with flatpack furniture, and a badly sprained ankle) which has left me very little time for anything. The place is still completely a work in progress, but I'll keep you updated, I may even share some tricks on the blog if it all goes well!
As a little housewarming present, I finally upgraded my old mixer to a proper stand mixer, so I had the perfect excuse to take a break from unpacking and try out some baking in my new kitchen. I've been wanting a bundt tin forever but just couldn't quite justify the cost to myself so when I spotted one for under ten pounds in aldi recently it went straight into my basket. Theres something so beautiful about bundt cakes and they require very little in the way of decoration which is always a winner with me (although I did a pretty poor job of 'drizzling' here, which it turns out is a lot harder than it sounds!).
This also gave me a chance to try out the little pod vanilla paste*, which provides all the ease of using a vanilla extract but all the flavour of real vanilla. Once you've tried this stuff you'll never want to use anything else, chemically 'vanilla' flavourings just can't compete with the real thing. Little pod claim that 97% of vanilla flavouring in the west is artificial, which is pretty crazy when you think about it. I'd really recommend giving their website a read if you want to find out more. I mixed the vanilla paste with my favourite chai tea to flavour this cake for a warming autumn treat, let me know what you think!
Vanilla Chai Bundt Recipe
100ml of strongly brewed chai tea
1 tsp vanilla paste
280g self-raising flour
1tsp baking powder
250g caster sugar
3 tbsp icing sugar
Beat the butter and sugar until light and fluffy, then stir in the eggs, tea and vanilla paste. Fold in the flour and baking powder until the mixture is smooth. Fill a greased bundt tin (approx 2 litres or smaller) and bake in the centre of the oven at 180c for 30 minutes.
Let the cake cool for 5-10 minutes in the tin, before turning out onto a wire rack to cool completely.
Mix the icing by slowly adding water, a teaspoon at a time, to the icing sugar until it is smooth and drips off a spoon. Drizzle over the cake and leave for around 30 minutes to set.