- 1
Ingredients
- glaze:
- 1 cup flour
- 1/2 cup [packed] brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 bag Chai Tea [regular or decaf]
- 2 T browned butter
- 1/2 cup low fat buttermilk
- 1 tsp vanilla
- 1 large egg, room temperature
- 1/2 tsp vanilla
- 1/2 cup powdered sugar
- 1 T milk or cream
- topping:
- 1/4 cup shelled, roasted pistachios, roughly chopped
- sprinkle of Maldon, Himalayan Pink [or any other light flaky salt]
Preparation
Step 1
Preheat to 375. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl, stir with a whisk. Use scissors to snip open the tea bag – add loose tea into the flour mixture, stir to combine. Make a well in center of dry mixture and add buttermilk, browned butter, vanilla and egg – whisk until just combined. Line the bottom of a 6 inch round cake pan with parchment and butter generously. Pour batter into prepared pan and bake for 30 minutes. Cool on a wire rack – remove from pan and transfer to a serving plate. Combine glaze ingredients in small bowl – stir until smooth. Drizzle 1/2 of glaze over cake [giving the pistachios something to stick to], sprinkle with chopped pistachios and then drizzle remaining glaze over nuts – sprinkle with Maldon salt. Please note: it’s best to use room temperature eggs, but if you choose not to you may need to increase the bake time by 5 minutes.