Chana Magaj Masala Chai Spiced Cake


For chana magaj

500 g Woolworths chickpea flour

500 g Woolworths ghee

500 g Woolworths icing sugar

275 g full cream milk powder

2 teaspoons ground cardamom

100 g roasted pistachios, ground

For Masala Chai Spiced Cake

250g Woolworths cake flour, sifted

½ teaspoon bicarbonate of soda

2 teaspoons baking powder

1 teaspoon salt

350 g sugar

Egg whites from 5 large eggs, at room temperature

170 g Woolworths unsalted butter, at room temperature


120 g Woolworths full cream plain yogurt

3 teaspoons vanilla extract/essence

240 ml full cream milk, room temperature

4 tablespoons ground ginger

3 tablespoons ground cinnamon

4 ½ teaspoons ground cardamom

1 tablespoon ground black pepper

¾ teaspoon ground nutmeg

¾ teaspoon ground cloves

Cream cheese frosting

500 g Woolworths icing sugar

100 g Woolworths unsalted butter, at room temperature

250 g Woolworths medium-fat cream cheese


For chana magaj

1. Prepare a cake pan with baking paper and set aside.

2. Place the ghee and chickpea flour onto a large non-stick pan on medium heat and braise until the colour turns golden brown, about 10 minutes.

3. Remove of the heat and add in the icing sugar, ground pistachios, and milk powder. Return to the heat and constantly stir until it turns a deep caramel colour. Mix in the ground cardamom and press the mixture into the prepped cake pan and allow to set in the fridge.

For chai spiced cake

Preheat oven to 180°C. Prepare three 20 cm cake pans.

Mix all the ground spices into a small bowl and set aside.

Whisk the cake flour, bicarbonate of soda, baking powder, 4 ½ teaspoons of chai mix, and salt together in a bowl and set aside.

Beat the butter and sugar together until creamy and pale in colour. Add in all the egg whites and beat until combined. Beat in the yogurt and vanilla extract/essence. Slowly mix in the dry ingredients.

5. Slowly pour in the milk. Pour batter into prepared baking pans and bake for 25 minutes or until a skewer comes out clean. Allow cakes to cool completely before icing and assembling.

Cream cheese frosting

Cream the butter and icing sugar until very light and fluffy. Add the cream cheese and ¾ teaspoons of chai spice mix and whip until it looks creamy and fluffy.


To make layering the cakes easier, pop the layers into the freezer for 30 minutes after frosting each layer.

Before layering crumble half of your chana magaj over the layer of cream cheese icing. Frost the sides of the cake and top cake with crumbled chana magaj and roasted pistachios, place gold leaf on the sides. Store in the fridge and allow to come to room temp 30 minutes before serving.

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