Delicate Chai Tea Cake

The exotic flavors of chai tea and the sweetness of ripe pears elevate a simple cake to special-occasion status.


8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 23 Minutes
Other: 1 Hours

Nutritional Information

Calories 186
Fat 5.4 g
Satfat 1.2 g
Protein 3.3 g
Carbohydrate 32 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 224 mg
Caloriesfromfat 26 %
Fiber 1.7 g
Calcium 25 mg


Cooking spray
1 1/3 cups water
3 spiced chai tea bags
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons sugar
1/4 teaspoon almond extract
1 (9-ounce) package white cake mix (such as Jiffy)
1 large egg white
1 ripe pear, thinly sliced
1/3 cup sliced almonds, toasted


Preheat oven to 350°.

Coat a 9-inch round cake pan with cooking spray, and line with parchment paper. Set pan aside.

Bring 1 1/3 cups water to a boil in a saucepan; remove from heat and add tea bags. Cover and let steep 2 minutes; discard tea bags. Remove 1/2 cup tea from pan, and pour into a shallow bowl; place in freezer 10 minutes or until cool (do not freeze). Reserve remaining tea in pan.

Combine 2 tablespoons water and cornstarch in a small bowl; add to remaining tea in pan. Stir in sugar. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until mixture thickens. Remove from heat; stir in almond extract, and set aside.

Combine cake mix, egg white, and 1/2 cup cooled tea. Beat with a mixer at low speed 30 seconds; beat at medium speed 3 minutes. Pour batter into prepared pan. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Remove from pan, and carefully peel off parchment paper. Cool completely on a wire rack.

Place cake on a plate. Arrange pear slices in a spoke pattern on top. Spoon glaze over pear, allowing some to run over sides. Sprinkle with almonds. Refrigerate, uncovered, until ready to serve.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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