Chai tea and honey cake

Kath Clarkes delicately spiced cake is topped with a layer of gooey caramel and nuts
Chai tea and honey cake
  • Rating:
  • Serves: 8-10
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 230 g raw cane sugar
  • 1 tsp vanilla
  • 1 tbsp honey
  • 1 egg
  • 75 g butter
  • 3 g bicarbonate of soda
  • 150 g chopped dates and prunes
  • 310 ml chai tea, or tea of your choice
  • 225 g plain flour
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp garam masala
  • 1 tsp ginger
  • 1 tsp baking powder
  • 1 tsp salt

For the caramel

  • 200 g honey
  • 225 g brown sugar
  • 120 g butter


1. Preheat oven to 160C/140 fan/gas 3. Spray cake tin with canola spray and line base with baking paper. Boil chai tea for 5 minutes. Meanwhile, put dates and bicarb soda and butter in a large metal bowl. When tea is boiled measure out 310ml and pour over dates, butter and bicarb mix. Leave until at room temperature at least 20mins.

2. While chai mix is cooling, beat sugar, honey, egg, vanilla for 5 minutes on speed 3 until white and light and creamy. Combine dry ingredients together.

3. Pour date mix slowly into sugar mix on speed 1, until combined (2 minutes). Handful by handful, add the dry ingredients to this mix. Do not overbeat, mixer should be on for maximum of 2 minutes.

4. Pour into loaf tin and bake for about 40 minutes, until springy and bounces back on touch and nice and brown all over. Let cool for 10 minutes before releasing from tin.

5. For the almond and sultana caramel: Prepare a tray with some baking paper, scatter your own amount of sun muscats/sultanas, and almonds (or another roasted nut), across the tray.

Bring the ingredients to a rolling boil in a saucepan on the stove, until they are thick, and coat the back of a wooden spoon.

6. Quickly pour the caramel over the nut mix, and refrigerate. You have a yummo sticky toffee, for use on top of any cake, or just to eat now. This is also great for holding seeds and nuts together to make your own muesli bars

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