Silk Road Spice Cake

During his legendary travels, Marco Polo encountered bustling spice markets across Asia, especially in India, where cloves, nutmeg, and other precious spices were traded like gold. Inspired by those journeys, this cake pays homage to that rich tapestry of flavour and discovery.

Steeped in chai-infused milk and layered with the warmth of ginger, cinnamon, allspice, and clove, it’s finished with a silky butter frosting that softens and balances the spices. Much like Marco Polo’s tales, its taste lingers—evoking exploration, memory, and the allure of faraway lands.

INGREDIENTS

SPICE MIX
1/4 Teaspoon ground cloves
4 Teaspoons ground cinnamon
2 Teaspoons ground ginger
1 Teaspoon ground cardamom


CAKE INGREDIENTS

300ml warm whole milk
1 chai tea bag
290 Gr. sifted all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
4 Teaspoons Spice Mix
1 Teaspoon Salt
170 Gr. butter at room temperature
300 Gr. Sugar
3 Large eggs at room temperature
1 Tablespoon Vanilla extract
1/2 Cup sour cream or yogurt at room temperature


Spice Buttercream
450 Gr. unsalted butter
700 Gr. powdered sugar
1 Tablespoon Spice Mix
2 Teaspoon Vanilla Extract
2 Tablespoon whole milk at room temperature
1/4 Teaspoon Salt

PREPARATION
In a small bowl, mix all the spices together and set aside

Firstly, prepare you cake pans before you start your cake batter. Butter and flour two 7 inch pans and set aside. You can alternatively, use parchment paper to cover the bottom of the pans.

Pour the milk in a small bowl and heat it in the microwave for 30-5 seconds. Place the chai tea bag in the bowl and let it steep for about 20 minutes, until the liquid is cool or at room temperature.

Preheat the oven to 170ºC.

Sift the flour, baking powder, baking soda, 4 teaspoons of the chai spice mix and salt into a bowl and whisk to combine. Set aside.

In the bowl of your stand mixer, cream the butter on high until it is light and fluffy. (About 2 minutes) Add the sugar and continue to mix on medium speed for another two minutes, scraping down the bowl as needed. Add the eggs one at a time, then add the vanilla and sour cream/yogurt and mix for one minute.

With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the chai milk mixture and mix until just incorporated. The batter will be have a pourable consistency. 

Pour batter evenly into the prepared cake pans and bake for 30-35 minutes, until soft to the touch, but still springy.

Take a break and make yourself a cup of tea

Easy enough, using your stand mixer with the paddle attachment, cream the butter on medium-high speed until it is creamy and light. The colour should be almost white.
Add a tablespoon of the spice mix, the salt and gradually add two cups of icing sugar at a time and mix at low speed at first.
Finally, add the vanilla and milk and continue mixing for another two minutes.