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Chai-Spiced Ricotta Cake
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Description
Sort of like gingerbread meets masala chai. Irresistible. Don’t skimp on the black pepper (which is a traditional ingredient in gingerbread and a common flavor in chai); it’s the secret ingredient.
Ingredients
- FOR THE DRY INGREDIENTS:
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Powdered Black Tea
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- ½ teaspoons Cloves
- ½ teaspoons Black Pepper
- ¼ teaspoons Freshly Grated Nutmeg
- 8 whole Pods Green Cardamom, Crushed In A Mortar And Pestle And Strained Through A Mesh Sieve To Remove Large Pieces
- FOR THE WET INGREDIENTS:
- 1-½ cup Sugar
- 1 Tablespoon Molasses
- ½ cups Canola Oil
- 3 whole Large Eggs
- 1 cup Part-skim Ricotta Cheese
- 1 teaspoon Pure Vanilla Extract
- FOR THE GLAZE:
- ½ cups Powdered Sugar
- 1 Tablespoon Unsalted Butter, Melted And Cooled Slightly
- ¼ teaspoons Freshly Grated Nutmeg
Preparation
For the cake:
Preheat oven to 350F; butter and flour a standard-size bundt pan.
Whisk together all of the dry ingredients in a medium bowl. Set aside.
With a handheld electric mixer, beat together the sugar, molasses, and oil, then cream in eggs until light and fluffy. Then beat in the ricotta and vanilla. Gradually stir the dry ingredients into wet until just combined, making sure not to over-mix.
Pour the batter into the prepared pan, and smooth the top.
Bake until golden and a toothpick inserted into the cake comes out clean or with just a couple crumbs, about 30 to 40 minutes. Cool 20 minutes in the pan, then invert the cake out of the pan onto a wire rack to finish cooling. Once cool, drizzle Nutmeg-Scented Glaze on top; let glaze harden before cutting.
For the Glaze: Wisk together all ingredients; drizzle on top of cooled cake.
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