Blog Post


With Chef Sunil

Eggless Masala Chai Christmas Fruit Cake


Recipe Makes 4 Cakes

Cashew Nuts: 30 Gms

Pistachio: 30 Gms

Almonds: 30 Gms

Raisins: 50 Gms

Dry Apricots: 50 Gms

Manuka: 25 Gms

Tutti Frutti: 100 Gms

Dates: 50 Gms

Karonda Cherries: 100 Gms

Figs: 20 Gms

Orange Juice: 200 Ml

For Caramel

Sugar: 3/4 Cup

Water: 1/3 Cup+ 1/2 Cup

For Cake Batter

Flour: 2 Cups

Powder Sugar: 3/4 Cup

Baking Soda: 1 Tsp

Baking Powder: 1.5 Tsp

Curd: 2 Cups

Oil: 160 Ml

Masala Chai Powder: 3-4 Tbsp


1 Chop cashew nuts, pistachio, almonds, dry apricots, dates, karonda cherry and figs, mix these with raisins, manuka, tutti frutti and pour in orange juice. Mix and refrigerate for 24-48 hours giving it a mix at least twice.

2 To make the caramel, take sugar and water in a pan and bring it to a boil, keep boiling till caramel starts to form. The caramel will start changing its color from light brown to dark brown and then very dark brown to black. It will also start to give out a lot of smoke, keep mixing, then add very hot water and keep mixing. Remove the caramel when it is slightly thick, cool and then use it in the cake.

3 In a mixing bowl add flour, powder sugar, baking soda, baking powder, curd, tea infused oil (heat oil till warm to hot, put heat off and add 5 Tbsp of strong tea leaves, mix and cover, keep aside for 1 hour, strain and use) and the masala chai powder.

4 Mix all ingredients thoroughly for about 2 minutes, then add the caramel, mix thoroughly and add the orange juice soaked fruits and mix to incorporate all the fruits in the cake batter. If you feel that the batter has become a little thin after adding the soaked fruits, then go ahead and add 2-4 tablespoons of flour to get the correct batter consistency.

5 Pour the cake batter in greased cake tins and bake at 160C/320F for 45-55 minutes.

6 Cool completely, rest for 3-4 hours, and then slice the cake into pieces.

7 Enjoy