Wednesday, 4 November 2015


The spices from Chai go hand in hand with this cake, the anise-like flavours you get from green cardamom and cloves go perfectly with the mild coconut and cinnamon brings homely comforting sweetness. This cake has several easy steps, most of it can be done in a food blitzer to save washing up and Chai spice mix is readily available in local Indian supermarkets. The missing pieces of this cake were due to sheer impatience and gluttony on my own behalf and the indulgence was definitely worth it...

Recipe at


350g Almond Flour
350g Butter plus extra for greasing
6 Eggs 
240g Sugar
200g Coconut Dessicated 
50g Chai Spice Mix
1 teaspoon baking powder 

Coconut Frosting 
100g Icing Sugar 
100g Dessicated Coconut 
A few drops of water to combine 
50g melted dark chocolate 

1. Preheat your oven to 180 degrees. Line a round 26cm baking tin with baking parchment on the bottom and butter round the sides. Begin by creaming together the butter and sugar with an electric whisk until light and fluffy. 

2. Now add in 1 egg at a time and beat lightly into the egg mix, be gentle with this so the mix doesn't curdle. 

3. Now in a bowl mix the almond flour, baking powder and coconut until well dispersed. 

4. Fold in the dry ingredients into the butter sugar and eggs until combined. 

5. Gently pour the mix into the cake tin and put into the oven for around 35-40 minutes or until you can poke a skewer into the middle and it comes out clean. 

6. In the meantime mix together the icing sugar, coconut and a tiny bit of water until the mixture is paste like, spread over the cake whilst still hot so it will stick. Leave to cool completely before adding the chocolate. 

7. Gently melt chocolate and with a spoon drizzle over the top at complete random only once the cake is cool. Who said cakes can't be masterpieces. Enjoy with a hot cup of tea or coffee/ or even better with chai tea.