Ingredients

1. All Purpose Flour – 220g
2. Baking Soda – 1/2 tsp
3. Baking Powder – 1 tsp
4. Caster / Powdered Sugar – 180g
5. Butter – 180g
6. Milk – 200g
7. Black Tea Leaves (Chai) – 2 tbsp
8. Cardamom Powder – 1/2 tsp
9. Grated Ginger – 2 tbsp
10. Biscuits of your choice – 100g (Approx.)

Procedure

1. Sift together Flour, Baking Soda, Baking Powder, Cardamom Powder
2. Infuse Milk with Tea Leaves and Ginger by heating together. Keep aside for 10 minutes and Sieve it off. Add back 1 tbsp of tea leaves back into the Chai milk.
3. Whisk together Butter and Sugar till light and fluffy.
4. Alternate between dry and wet ingredients and fold gently until combined.
5. Add crushed Biscuits to the bottom of a prepared 6″ cake pan. Press it down.
6. Pour and level the batter over the biscuit base.
7. Bake in a preheated oven at 160°C for 45-50 minutes, until a skewer comes out neatly.
8. Cool the cake down before cutting into it.