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Persimmon Chai Cake


Two weeks until I'm back to sunny palm tree filled Los Angeles. I feel like I do a lot of complaining about the weather in Richmond... what can I say? We're a little stuck-up about the weather. I'm hoping to go to the beach and get some surfing in! Hopefully, I haven't forgotten how to use my muscles. I feel like I have wasted away half my body from sitting in a chair 24/7 :(

Just wanted to post this recipe before our an exam on Friday. I had a lot of chai packets so I wanted to make a tea infused cake. Plus, a lot of dried persimmons lying around. Makes a very moist and subtly cinnamon-y spicy cake. Definitely a success! I also learned saying tea and chai is redundant... I've been schooled!



Persimmon Chai Cake

makes 1 loaf

1stick 2tbsp unsalted butter
3-4 teabags of chai (I used 3 twinings ultra spicy chai)
Scant 1 cup white sugar (like 2 tbsp less than a cup)
1 2/3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp powdered ginger
1 tsp cinnamon
1/4 tsp salt
6 oz (1 single serving cup) plain Greek yogurt
2 eggs
1.5 cup of dried persimmons, chopped (fresh would work well too)
  1. Preheat oven to 325F and line a loaf pan with baking paper
  2. Melt butter in a small saucepan on medium heat with the teabags in it. Let it sit for about 10 mins
  3. Meanwhile, mix all the dry ingredients (sugar, flour, spices, baking powder & soda) in large mixing bowl
  4. Squeeze the butter out of the teabags. Careful not to rip them though! Add yogurt and beat eggs until blended
  5. Mix the wet and dry ingredients together until just mixed. Fold in the chopped persimmons.
  6. Bake for 1 hr - 1hr 20 min. Top may brown at 1 hr but inside the cake might not be done (test with a knife through the middle). You can cover the top with foil until it's done in the oven





8 comments :

  1. This is such a lovely cake! I'm sure all those warm chai flavors do well to combat the cold!

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