Almond Chai Cake

As the consistency of Sarv’s Jaffa Cake ( https://sagiashidachi.wordpress.com/2015/04/22/sarvs-jaffa-cake/comment-page-1/ )worked well, I thought I would take the base and use it for a chai cake instead.

I always have a tin of coconut cream in my fridge (you will need this for the recipe – needs to have been there at least a day for the icing to work)

CAKE

1.5 cups dried pitted dates soaked in chai tea overnight or at least 30 minutes (ie put 2 chai teabags and boiling water to cover the dates). If you have no chai I would recommend using black tea bags and adding a teaspoon of cinnamon, 1/2 teaspoon, ginger, 1/2 teaspoon of cardamom and optionally 1/4 tsp garam masala.

3 lots of almond pulp from almond milk making (that is 3 cups of soaked almonds)

1/2-3/4 cup desiccated coconut

1-2 teaspoons cinnamon

1/2 -1 teaspoon ginger

1/2 teaspoon cardamom

liquid from tin of coconut milk (400ml tin) – reserve the white solid part for the icing

Method:

Put the dates and soaking water (minus the tea bags – squeeze them out first) and spices into the food processor and puree.

Add pulp and coconut and blend to combine adding coconut liquid and a little water as needed to blend to a thick dough like consistency.

Press into lined tins (I did a 10cm and a 20cm like with Sarv’s Jaffa cake)

ICING

Solid part of tin of coconut milk from the fridge (ie scoop it off)

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cardamom

1 teaspoon maple syrup

Method:

Blend with stab mix or in mill or food processor until creamy.

Spread over cake.

Cover cake with baking paper or glad wrap if you have it and freeze overnight. To serve, remove from freezer and put in fridge for 60 minutes and then leave out (if cool) for 20-30 minutes prior to serving.

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