‹—
oil). Swirl oil gently until
seeds stop sizzling and leaves
crisp up but are still green,
30 to 45 seconds. Remove
from heat, add ginger, and
stir 10 to 15 seconds.- Scatter shredded vegetables
and green onions over yo-
gurt. Swish a spoon through
yogurt a few times to partly
blend (avoid overmixing or
red beets will turn entire
dish pink). Using a spoon,
drizzle seasoned oil mixture
over yogurt and vegetables.
Serve immediately.
*Mix shredded golden beets with
1 tsp. lemon juice to prevent
discoloring.
PER SERVING 74 Cal., 51% (38 Cal.)
from fat; 2.9 g protein; 4.3 g fat (1.6 g sat.);
5.8 g carbo (0.7 g fiber); 382 mg sodium;
9.1 mg chol. GF/LC/V
(^1) ⁄ 4 tsp. each baking soda and
fine sea salt
1 tbsp. Chai Masala (above)
2 large Fuji or Granny Smith
apples
11 ⁄ 4 cups packed light brown
sugar
4 large eggs, at room
temperature
2 tbsp. powdered sugar
- Preheat oven to 350°. Butter
a 9-in. round baking pan
and line bottom with parch-
ment paper. - Grind tea leaves to a fine
powder with a mortar and
pestle or in a clean coffee
grinder. In a large bowl,
whisk tea with flour, baking
powder, baking soda, salt,
and chai masala. Peel and
core apples, then cut into(^1) / 4 -in. dice. Put in a medium
bowl and toss with 2 tbsp.
of the flour mixture.
- Using a stand mixer fitted
with the paddle attachment,
cream butter and brown
sugar on medium-high speed
until light and fluffy, 2 to
3 minutes. Add eggs one at a
time, beating after each addi-
tion. Stop mixer, add flour
mixture, and beat on low just
until no streaks of flour are
visible, about 1 minute. Re-
move bowl from mixer and
fold in apples. - Pour batter into prepared
pan and level it with an off-
set spatula. Bake, rotating
halfway through, until cake is
golden and a skewer inserted
into center comes out with
some crumbs adhering, about
40 minutes. Cool in pan on
a wire rack 5 minutes. Run a
thin knife around inside of
pan to release cake, then in-
vert onto rack, remove parch-
ment, and cool completely.- Before serving, dust liber-
ally with powdered sugar.
MAKE AHEAD Up to 3 days
at room temperature, in an air-
tight container lined with a
clean kitchen towel to absorb
moisture.
PER SLICE (^1 ⁄ 9 OF CAKE) 451 Cal.,
35% (158 Cal.) from fat; 6 g protein; 18 g
fat (10 g sat.); 68 g carbo (2.1 g fiber);
253 mg sodium; 123 mg chol. LS/VAPPLE MASALA
CHAI CAKE
MAKES ONE 9-IN. CAKE (8 OR
9 SLICES) / 1 HOUR, PLUS TIME
TO COOL
This rustic, aromatic dessert
requires nothing more than
a dusting of powdered sugar
to decorate it. Because I call it
a chai cake, it must, of course,
have tea in it; I grind Darjeeling
leaves into the flour.
(^3) ⁄ 4 cup unsalted butter, at room
temperature, cubed, plus
more for pan
2 tbsp. loose-leaf Darjeeling
or other black tea leaves
2 cups all-purpose flour
2 tsp. baking powder
Sunset Test Kitchen tip:
Simple and not too sweet, this
cake is especially delicious
served with steaming, milky cups
of actual chai.
Chai Masala
MAKES 2 TBSP. / 10 MINUTES
Chai is Hindi for “tea,” and Indi -
ans often add a masala (spice
blend). Although you can find
packaged chai masala at Indian
grocery stores, making your
own takes minutes: In a clean
coffee grinder, whirl 10 green
cardamom pods, seeds from
1 black cardamom pod (or
use 2 whole green cardamom
pods), 6 black peppercorns,
4 cloves, and a 2-in. cinnamon
stick until finely ground. Add
1 tbsp. ground ginger and whirl
to blend. Store airtight in a cool,
dark place for up to 1 month.
SUNSET ❖ OCTOBER 2018 53