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As the days grow cooler, there's nothing quite like the comforting aroma of warm spices and freshly baked cake filling the kitchen. This White Chocolate, Orange & Chai Bundt Cake combines fragrant chai spices with bright winter citrus and creamy Makana White Chocolate Baking Chips to create a beautifully moist cake that's perfect for sharing. Finished with a silky white chocolate glaze and a hint of orange, it's the ultimate cosy treat to enjoy with a cup of tea.

Ingredients

Cake batter

1 tbsp loose Chai tea leaves (or 2 bags of Chai tea)

3 tbsps boiling water

150g Makana's White Chocolate Baking Chips

250g butter

350g all-purpose flour

25g baking powder

¾ tsp salt

280g caster sugar

1 tbsp mixed spice

4 eggs

350ml milk

2 tsps vanilla

Zest and juice of 2 oranges

Glaze

¼ cup of milk

½ cup of Makana White Chocolate Baking Chips

2 tbsps icing sugar

Zest of 1 orange

Method

Preheat the oven to 180°C. Grease a 3L Bundt tin well and set aside.

Place the chai tea leaves (or tea bags) in a small bowl, pour over the boiling water and leave to steep for 5 minutes. If using loose tea, strain before adding the brewed tea to the batter.

Melt the butter and Makana White Chocolate Baking Chips together in a heatproof bowl over a saucepan of gently simmering water, or microwave in 30-second intervals, stirring between each interval until smooth. Allow to cool slightly.

In a large mixing bowl, combine the flour, baking powder, salt, sugar and mixed spice. Add the eggs, milk, vanilla extract, orange zest and juice, brewed chai tea, and the melted butter and white chocolate mixture. Mix until just combined and the batter is smooth. Pour into the prepared mold and bake for 40-45mn until a skewer inserted in the cake comes out clean. Once baked, invert on a wire rack and leave in the mold for 10 minutes. Remove the mold and let cool completely.

To make the glaze

Heat the milk and Makana White Chocolate Baking Chips in the microwave in 30 seconds intervals, stirring after each interval until smooth. Add the icing sugar and orange zest, let it cool until thick enough to pour over the cake.

Place the wire rack with the cake over a baking tray or large piece of baking paper and slowly spoon the glaze over the top of the cake, allowing it to drip naturally down the sides.

Finish of with a little sprinkle of cinnamon and, if desired, a few pieces of candied orange peel

Serve with a hot cup of tea and enjoy.