In a saucepan, combine water, sweetened condensed milk, whole cloves, cinnamon, and cardamom. Bring this mixture to a boil over medium heat, and then lower the heat to let it simmer for about 10 minutes. Remove the saucepan from the heat, then add the black tea teabags. Allow the tea to steep for 5 minutes, then strain the mixture into a jug. Set it aside to cool completely—some for the cake, and the rest you can enjoy hot while you continue with your baking.
Preheat your oven to 180° C (356° F). This ensures the cake will bake evenly and rise perfectly. While waiting, gather your mixing bowls and ingredients for the cake.
In an electric mixer, add eggs, caster sugar, and vanilla extract. Whip these ingredients together until the mixture becomes creamy and has doubled in size. This step is vital for achieving a fluffy cake, so ensure to whip it well!
With the mixer running on low, gradually pour in the vegetable oil in a thin stream. This incorporation adds moisture to the batter.
In a separate bowl, sift together flour, baking powder, salt, and all the spices—cinnamon, nutmeg, cloves, and cardamom. This step not only helps to combine dry ingredients but also aerates the flour which is essential for a light cake.
Take the black tea teabag, empty its contents, and grind the tea leaves into a fine powder. You can use a mortar and pestle, or if you don’t have one, simply place the tea in a kitchen cloth and use a rolling pin to pound it. Add the ground tea into the sifted flour mix and mix thoroughly.
Now, it's time to combine! Alternate adding the cooled Karak tea and the flour mixture into the whipped egg mixture. Be gentle and mix just enough to incorporate everything without losing the air you've whipped in; overmixing can lead to a dense cake.
Divide the batter equally into two greased and floured 7-inch (20 cm) cake tins. Make sure the tins are ready so that the cake can rise beautifully without sticking.
Place the tins in the preheated oven and bake for about 35 to 40 minutes. To check if the cake is done, insert a skewer into the center; it should come out clean. The aroma in your kitchen will be truly enticing!
While the cakes are baking, prepare the spiced apple filling. Peel, core, and slice the apples into wedges—not too thin. In a skillet, combine the sliced apples, sugar, zest and juice of half a lemon, and any additional spices like cinnamon and ginger. Cook this mixture over medium heat until the apples are tender, which will take about 15 to 20 minutes. Once done, let it cool.
Now let’s prepare the frosting! In a mixing bowl, blend together softened butter, cream cheese, sweetened condensed milk, powdered sugar, vanilla extract, and a pinch of cardamom powder. Beat until smooth and creamy. This frosting adds a decadent layer to the cake.
Once the cakes are baked and a skewer comes out clean, remove them from the oven and allow them to cool in the tins for about 10 minutes. Then, transfer them to a wire rack to cool completely.
After the cakes have cooled, level the tops using a serrated knife. Place the first layer on a cake plate, then spread 2 to 3 tablespoons of your cream cheese frosting over the top. Next, layer half of the cooled spiced apple filling on top of the frosting.
Now take the second cake layer and place it upside down over the first layer with apples. Spread another 2 to 3 tablespoons of frosting on top and smooth it out. Then, cover the entire cake with a crumb layer of frosting—this is where your creativity can shine!
For a finishing touch, you can add food coloring to remaining frosting, place it in a piping bag, and decorate the cake as you like! Finally, top it off with the remaining apple filling. This cake is visually stunning and will surely be the centerpiece of any table.
Refrigerate the cake for about 1 hour before serving. This helps the frosting set and makes it easier to slice. Enjoy this delicious Karak Tea Cake with your friends and family!
