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Apple Chai Ring Cake

chai-gugelhupf

Infuse the Rooibos African Chai with hot water for 5 minutes. Strain and chill. Preheat oven to 175°C. Peel apples, marinate with juice of half a lemon and cover. Butter the bundt cake tin. Separate egg whites and yolks. Whisk yolks with powdered sugar and butter. Mix in baking powder, tea and ground nuts. Sieve in flour. Whisk egg whites into stiff peaks and carefully fold into batter. Then fold in apples. Fill batter into cake tin and bake in preheated oven for 60 minutes. Let cool and remove from cake tin. Serve dusted with powdered sugar. (Recipe by CookingCatrin, Photo by Carletto Photography)

Tipp: enjoy the cake with black chai with milk or with Chai Latte.

Ingredients:

  • 220g butter
  • 4 eggs
  • 180g icing sugar
  • 175g hazelnuts
  • 250g flour
  • 1 Pkg. vanilla sugar
  • 1/2 Pkg. baking powder
  • 2 apples
  • 1/2 lemon
  • 75ml water
  • 2EL Rooibos African Chai
  • icing sugar