1315. Karak Cake (Express)

Karak is a popular tea in the Arabian Gulf. Basically, it is tea with milk, and hints of a few spices such as saffron, cardamom, and ginger. This is a cake based off that drink's flavor profile, but it is also an express karak cake.
Express in the sense that it is not made from scratch and uses boxed cake to do the job. Another express route is the karak powder sachets; not from-scratch tea making here. A few swaps were made to the box instructions, so just ignore the box and follow me. The swaps and additions were so successful that they all gaped at me when I told them its boxed cake.

Ingredients:
1 box white cake
2 single-serve karak tea powder
1/2 tsp saffron
1 tsp cardamom powder
1/2 tsp ginger powder
100g butter, soft
3 eggs
3/4 cup milk

Frosting:
1 1/2 cups powder sugar
2 single-serve karak tea powder
3-4 Tbsp cream



Method:
Preheat oven to 350F. Butter and flour a bundt tin.
Whisk together the dry ingredients of the cake to distribute evenly.
Beat in the butter, followed by the eggs one by one, and finally the milk.
Pour into the prepared tin and bake in preheated oven for 40-45 minutes, until a toothpick comes out clean. Let sit 10 minutes at room temperature before inverting on serving plate to cool completely.
To make the frosting, whisk the sifted powder sugar and karak powder to distribute evenly. Add the whipping cream one tablespoon at a time to ensure you achieve the desired consistency and don't put too much. Whisk well after each addition. Frost the cake only after it has completely cooled.

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