I’m not a big fan of teas to which I prefer good coffee most of the time. Nevertheless, there is one that I love, it is the massala chai. I love these spicy flavors and I love a chai latte served with a nice milk froth. I already gave you the recipe for my house mix.
Visiting the new store The Palace of Teas in Clermont-Ferrand, I was offered to taste the Chaï Impérial. This tea completely blew me away. I love the little spicy tip.
It is also perfect in the kitchen. So I had prepared pears poached in Imperial Chai for dessert. I had 4 left that I wanted to slip into a cake, also flavored with tea.
I incorporated the tea directly into the batter. For that, I first placed the tea and some of the sugar in my Thermomix. I obtained a very fine and terribly scented powder, a delight that gives me lots of gourmet ideas.
80g brown sugar
1 heaped tbsp of Imperial Chai
In a medium saucepan, add water and brown sugar.
Bring to a boil.
Stop the heat and add the tea put in a bag.
Leave to infuse for a good 5 minutes.
Meanwhile, peel the pears, keeping the stems and hollow out the bottom slightly to remove the seeds.
Remove the tea bag and return to a light boil.
Add the pears and let poach for about 10 minutes over low heat.
Leave to cool in the flavored syrup.
You can prepare them the day before. They will then be well scented.
You will still need to let them come to room temperature before putting them in the dough.
120g brown sugar
3 cc of Imperial Chai
150g butter (1/2 salt)
3 eggs (room temperature)
150 g T45 flour
1 heaped tsp baking powder
4 poached pears
In the Thermomix, put the tea and half the sugar and mix for a few seconds at maximum speed. It is certainly possible to make tea powder with other appliances or even a coffee grinder, even if the result is a little coarser…
Preheat the oven to 180°C.
Whisk the soft butter and the flavored sugar until you have a smooth mixture.
Add the eggs and continue beating.
Add flour and baking powder and mix briefly.
Pour part of the batter into a silicone cake mould.
Arrange the whole pears on top after having drained them well.
Spread the remaining batter around the pears.
Bake for approximately 50 minutes.
Cover with aluminum foil at the end of cooking if the cake browns too much.
Let cool before unmolding.
To finish: I resisted (not without difficulty!) the urge to make a chocolate icing.
If you feel like it, just melt 50 g of dark chocolate in the microwave with about 40 g of liquid cream. Mix well and pour over the warm cake.