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Author Notes: Think of a hot cup of chai tea with lots of spices and maybe some honey and orange peel...mmmm. That is this cake.
Shredded squash is a great way to moisten any cake. It doesn't add any flavor, just a nice softness and texture. As for the chai tea, I didn't want to add water to the cake since that would come from the squash. Instead, I infused warm soy milk with rich flavors from the chai plus some cardamom, cinnamon, and fresh ginger. There's a lot layers of flavors going on that I really love. - dixonkitchen
Serves 8-10 ppl
- 1 cup soy milk
- 2 chai tea bags
- 2 tablespoons raw honey (1tbsp for cake, 1 tbsp for glaze)
- 3 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups whole wheat durum flour
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 inch piece of fresh ginger, finely grated
- 1 teaspoon orange zest
- 1 green cardamom crushed or ground
- 1 tablespoon cinnamon powder
- 2 cups grated zucchini skin on
- 12 inch spring form baking pan
- juice from half an orange
- Preheat oven to 350º
- Place chai tea bags and soy milk in microwave safe cup. Microwave for 1 minute. Add ginger, cinnamon, cardamom to mixture and let steep while you prepare the rest of the wet and dry ingredients.
- In a large mixing bowl cream the eggs, sugar, oil, vanilla and 1 tablespoon honey until well blended. Strain chai mixture and add the liquid to the egg mixture. Mix on high for another minute.
- In a separate bowl sift all dry ingredients or mix well with a fork. Add the dry ingredients to the wet slowly, keeping the blender on at low speed until well combined. Add orange zest and squash and fold in gently.
- Grease the spring form pan and pour batter in. Turn and tap the pan on your counter top to get the bubbles out of the batter.
- Bake until golden brown and toothpick comes out clean, about 40 minutes.
- Remove cake from oven and make a few very small shallow holes with a toothpick. Mix remaining honey and orange juice to make glaze. Pour glaze on top. Let cool, remove from pan, and serve!
- This recipe was entered in the contest for Your Best Recipe with Cardamom