Comments on: Chai spiced honey cake

By: Lauren

Lauren — Fri, 20 Jan 2012 03:19:43 +0000

Hi Natasha,
Thanks for your feedback. I haven’t tried halving this recipe before or baking it as cupcakes, but it is a very moist cake. Did you bake your cupcakes in cases, or straight into the tin (in which case, did you oil the tin)? The strength of the chai flavour could depend on the brand and age of the chai tea used, or the length of time it is steeped for. I usually find with using coffee or tea in baking the stronger the better!

By: natasha

natasha — Thu, 19 Jan 2012 06:36:40 +0000

I just halved the cake recipe and made it as cupcakes. I couldn’t taste the chai much, but that could just be because I didn’t make my chai tea strong enough. Also, some cupcakes came out very oily on the bottom. Maybe this recipe doesn’t halve well?

By: chocolates

chocolates — Tue, 08 Mar 2011 07:48:09 +0000

They sound delicious. Thank you for the recipe I am going to try this.
_________
vic

By: Alicia

Alicia — Thu, 15 Jul 2010 10:35:55 +0000

The Creme Anglaise was really lovely, I loved the rum soaked raisins in it! Here’s our blog link http://foodiescookingclub.blogspot.com/
Not as classy looking as this one, but we are still learning!

By: Susie

Susie — Mon, 12 Jul 2010 20:50:36 +0000

Hey Alicia
That sounds delicious, how was the pumpkin rum raisin anglaise? I was pretty fascinated by that combination but figured it would be pretty yum. Isn’t the book amazing? It is one of my all time favourites.
As for linking to the recipe we are completely happy with it! Maybe you could send a link through as we would also love to see your blog.
Susie