Ingredients

100ml

milk/almond milk

75g

unsalted butter, room temperature

300g

granulated sugar

50ml

sunflower or other neutral oil

large eggs, room temperature

3 tsp

vanilla extract

1 tsp

chai spice blend/powder

1.5 tsp

sea salt

270g

plain flour

220ml

sour cream, room temperature

1.5 tsp

baking powder

A quick traybake flavoured with warming chai spices. Many thanks to Nikibakes for the recipe

Method

Place the milk in a small saucepan and bring to a boil over medium heat. Place your chai powder mix in a mug and pour the milk in. Let it bloom for 10 minutes and cool down.
Preheat the oven to 180℃. Grease and line a baking pans with greaseproof paper and set aside.
In a stand mixer fitted with the paddle attachment, cream the room temperature butter with the oil and sugar until creamy on medium speed. This will take about 2-3 minutes, and it'll look a bit grainy and fluffy.
Add the eggs one at a time, beating well and scraping the bowl after each addition.
Mix in the vanilla extract and sour cream.
In a small bowl, whisk together the flour with the baking powder, sea salt and the spices.
Add ⅓ of the flour mixture, then mix on low. Add ½ the chai milk. Repeat once more, then end with the flour mixture.
Pour the smooth cake batter into the prepared tin and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the tin for 10-15 minutes before icing and dusting with icing sugar and chai spice powder and a cinnamon stick.