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
chai tea bags
raw honey (1tbsp for cake, 1 tbsp for glaze)
whole wheat durum flour
all purpose flour
inch piece of fresh ginger, finely grated
green cardamom crushed or ground
grated zucchini skin on
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!