Spiced Chai Tea Cake

Not content to just drink my chai tea, I want to eat it as well. Happy weekend guys.

Spiced Chai Tea Cake
adapted from Perth Now

125ml (1/2 cup) boiling water
2 heaped teaspoons chai tea (I used my own blend. Recipe here.)
185g unsalted butter, room temperature
220g (1 1/4 cups) brown sugar
2 teaspoon vanilla extract
3 eggs
225g (1 1/2 cups) self-raising flour, sifted
2 teaspoons mixed spice, sifted
Pinch fine salt
60ml (1/4 cup) Greek yoghurt
Icing sugar, sifted for dusting

Preheat the oven to 160C. Grease and flour a 6 cup capacity bundt pan. Set aside.

Put the tea into a teapot and add the boiling water. Set aside for 10 minutes.

Place the butter, sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat for about 5 minutes, until pale and creamy. Add the eggs, one at a time and beat well after each addition. Add the flour, mixed spice and yoghurt. Mix on low speed until just combined. Strain the tea and add the liquid to the batter. Mix until just incorporated. Spoon into the prepared pan and bake for 32 - 35 minutes, or until a skewer inserted into the middle comes out clean. Allow to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Dust with sifted icing sugar before serving.