Chai cake

Instructions

1. Pre-heat the oven to 160 ˚C (fan-forced). Line a 20 cm cake tin with baking paper.
    
2. Combine the black tea with boiling water in a heatproof jug and allow to steep for 5 minutes, then strain and set aside.
3. Snap the cinnamon sticks into smaller pieces, then place into a spice grinder with the cardamom pods. Grind to a fine powder and set aside.
4. In an electric mixer with the whisk attachment fitted, beat the egg whites on high speed until they form stiff peaks, then transfer to a medium bowl. 
5. Add the egg yolks to the stand mixer bowl and whisk for 2 minutes. Switch the whisk attachment to the paddle beater. Add the butter to the egg yolks and beat on high speed, until smooth. Add the sugar and mix for 3 minutes, or until smooth and creamy.
6. Remove the stand mixer bowl from the appliance, then use a spatula to gently fold the egg whites into the egg yolk mixture.
7. In a large mixing bowl, whisk together the flour and baking powder, then sift directly over the egg mixture. Add the vanilla, 2 tbsp brewed tea and half the ground chai spices, then gently fold together into the cake batter. Take care not to over-mix.
8. Spoon the cake batter into the prepared cake tin, then sprinkle with sultanas and cashews.
   Sprinkle the remaining chai spice mix over the top of the cake and gently press in to prevent it from burning.
9. Bake for 1 hour, or until a cake testing skewer comes out from the centre clean. If the cake is browning too quickly in the oven, cover it with foil.
10. Allow the cake to cool for 10 minutes before removing from the tin. Serve.