This cake gets its flavour from the delicious traditional Indian spiced tea, masala chai. To make the latte, which is poured into the cake mixture, I infused some chai tea bags in sweetened hot milk and added cinnamon, ginger, cardamom, cloves and even some fresh black pepper. The result is a delicate, spicy and rather unusual tasting cake. To top it off, condensed milk is used to make a sticky glaze.
Also comes in cupcake form.