Poppy Seed & Chai Mini Cakes with a Chai Cream Glaze

There obviously is no topic that is hotter and en vogue in the first month of the year than “health, fitness and weight loss!” Year for year we list our goals and, year for year these topics always make the top 5 list of New Year’s Resolutions. Over the turn of the year my WhatsApp and Telegram messages were brimming with all the tips and to dos my friends were planning as soon as January came along. The gym I go to has been uncommonly full this month with people, sweating and pushing a few extra weights, determined to stick to those earnest goals they set. Every blog and food website I have visited this month also has some awesome recipe list on “detox”, “clean” food and how we can eat better through the year. I guess that is why I waited patiently to post my first recipe of 2019. .

At the very latest by the end of January our bodies are swinging against us and every tiny pore is craving something more than kale and co.. “Dry January” or “Veganuary” were some of the concepts my friends were partaking in and I was having trouble to relate to throughout the month. January has got to be the dullest month anyway without having the added pressure of trying to become super, better and fitter humans overnight.

Please do not get me wrong! I am a very strong believer of eating well and nourishing our bodies properly. My belief is that we have to develop a more intricate relationship with our bodies, minds, souls and hearts and enrich, tend and cultivate a healthier connection with ourselves. When we nourish ourselves, we need to pay attention to what we feed our minds, our souls, our bodies and our lives. It is important for me because these factors always play a decisive role to help me create a nourishing environment conducive to my growth and well-being. And I have never really been very good at depriving myself of the things that have positive effects on my well-being.

The balance of whatever we do in life makes it a happier and healthier way to live. That has always been my goal in life. I never walk away from things that make me happy. I have my days of binge burgers and chocolate, but balance it out with a regular weekly healthy mix of fitness and nourishing meals. I have my phases of toxic emotional stress but I find my equilibrium by inviting friends who nourish my heart with their beautiful vibes. I have those evenings where my brain just needs to feed on trashy soaps and movies but I counterbalance by fuelling the brain with a phenomenal ballet. 

And let’s be honest having a comfortable vice to fall back on just makes a dull and depressing month like January easier to master. 

So, here we go – I am here to put a smile on your sugar-shunned faces with something a little sweeter and tastier than the sugar-free, meat-free, carb-free, fat-free, nut-free and fun-free food you have been eating for the past few weeks.

These little cakes are truly the most refined and flavourable way to break the January fast. I made them into mini-cakes so they do not feel too sinful but I cannot guarantee you will stop at just one. The aromatic spices and the brewed tea give the cakes a magnificent kick, the poppy seeds an awesome crunch while that glaze just adds a silky sweet highlight. To be honest the cake itself is not too sweet so if you really want to start the act of balance here you can leave the glaze out – but hey find the balance elsewhere. Today, just make these and enjoy it with a hot steaming cup of spiced chai.

Recipe: Poppy Seed and Chai Mini Cakes with a Chai Cream Glaze

Print Recipe

By Meeta K. Wolff
Prep Time: 20 minutes
Total Time: 45 minutes
Makes 10 to 12 mini cakes

Ingredients

Cakes
• 240 g all-purpose flour
  
• 50 g poppy seeds
  
• 2 teaspoons baking powder
  
• ½ teaspoon salt
  
• ½ teaspoon ground cardamom
  
• ¾ teaspoon ground ginger
  
• ¼ teaspoon ground cloves
  
• 115 g Butter, room temperature
  
• 2 large eggs, room temperature
  
• 150 g fine granulated sugar
  
• 80 ml brewed spiced black tea, cooled and at room temperature
  
• 120 ml whole milk, room temperature
  
• 50 g sliced almonds
  
  Glaze
  
• 120 ml sweetened condensed milk
  
• 50 g icing sugar
  
• 30 ml brewed spiced black tea, cooled and at room temperature

Method

1. Preheat the oven to 180 degrees C and position a rack in the middle. Butter 10 to 12 mini-gugelhupf forms with butter, alternatively you can use a muffin form lined with paper liners.
   
2. Sift flour, baking powder, salt, ginger, cardamom, and cloves into a bowl.
   
3. Using a stand mixer fitted with the paddle attachment or using handheld beaters, whip the butter until creamy. Add the sugar and continue to whip till mixture is pale and creamy - approm 3 to 4 minutes. Add the eggs, one at a time making sure each one if fully incorporated before adding the next one.
   
4. With the mixer turned off, add the tea, milk, poppy seeds and the sifted dry ingredients. Turn the mixer on low and quickly beat the mixture only until everything is incorporated. Remove the bowl and using a rubber spatula give the mixture a couple of folds, making sure to to clean the sides and scooping the bottom to make sure there are no lumpy bits sitting at the bottom of the bowl.
   
5. Spoon the batter into the gugelhupf or muffin forms and bake in the hot oven for approx. 20 minutes, or until a toothpick inserted into the center of one of the cakes, comes out clean. Cool the cakes completely on a wire rack.
   
6. While the cakes are baking make the glaze by mixing the condensed milk, icing sugar and the brewed spiced black tea in a small bowl. The consistency should be a nice thick and pourable glaze. When you are ready to serve drizzle the glaze over the cakes, sprinkle with the sliced almonds and serve.

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Verdict

As we enter February, I think a pat on the back is order. You hung in there and had the will to see yourself through your goal. Now have a break – and indulge in a few of these. Tomorrow, you can get to the gym and make a gorgeous buddha bowl.

I thank all of you who have sent me some lovely messages asking me if I have been well. I know I took a long break from blogging this time. I did miss this space! I have had a busy few months and for those who follow me on Instagram know that I have been well albeit working hard to keep my balance. 

Need a few more cake ideas?

Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing	Sour Cream Maple Banana Cake	Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata

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