Tea Masala Cake


Tea Masala Cake


  • 190 ml Full-Fat Milk
  • 2 tsp Everest Tea Masala
  • 8-10 Cardamom, roughly crushed
  • 4-5 Cloves
  • 1 Inch Cinnamon Stick
  • 100g Butter
  • 30g Castor Sugar
  • 100g Roasted Hazelnuts
  • 130g All-Purpose Flour
  • 210g Condensed Milk
  • 1 ¼ tsp Baking Powder
  • ½ tsp Baking Soda


  • To prepare masala chai, add milk, tea powder, cardamom, cloves, and cinnamon to a pan and bring to boil.
  • Strain and set aside to cool.
  • In a bowl, mix the all-purpose flour, baking powder, baking soda, and roasted chopped hazelnuts.
  • In another bowl, beat the butter and sugar until light and fluffy.
  • Add the condensed milk and continue beating.
  • Now add the tea and beat until well combined.
  • Add the flour mixture to the batter and fold well, make sure there are no lumps
  • Pour the batter into a 7-inch baking pan greased with oil.
  • Bake the cake at 180 degrees C for 50- 60 mins or until an inserted skewer comes out dry.
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