INGREDIENTS
All Purpose Flour – 220g
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Caster / Powdered Sugar – 180g
Butter – 180g
Milk – 200g
Black Tea Leaves (Chai) – 2 tbsp
Cardamom Powder – 1/2 tsp
Grated Ginger – 2 tbsp
Biscuits of your choice – 100g (Approx.)
PROCEDURE
Sift together Flour, Baking Soda, Baking Powder, Cardamom Powder
Infuse Milk with Tea Leaves and Ginger by heating together. Keep aside for 10 minutes and Sieve it off. Add back 1 tbsp of tea leaves back into the Chai milk.
Whisk together Butter and Sugar till light and fluffy.
Alternate between dry and wet ingredients and fold gently until combined.
Add crushed Biscuits to the bottom of a prepared 6″ cake pan. Press it down.
Pour and level the batter over the biscuit base.
Bake in a preheated oven at 160°C for 45-50 minutes, until a skewer comes out neatly.
Cool the cake down before cutting into it.
