Delicate Chai Tea Cake

Ingredients

• 0.3 teaspoon almond extract 
• 0.3 cup almonds toasted sliced
• 3  spiced chai tea bags 
• 2 teaspoons cornstarch 
• 1 large egg white 
• 1  pears ripe thinly sliced
• 2 tablespoons sugar 
• 1.3 cups water 
• 2 tablespoons water 
• 9 ounce duncan hines classic decadent cake mix white such as Jiffy

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• wire rack
• blender
• cake form

Directions

1. Preheat oven to 35
2. Coat a 9-inch round cake pan with cooking spray, and line with parchment paper. Set pan aside.
3. Bring 1 1/3 cups water to a boil in a saucepan; remove from heat and add tea bags. Cover and let steep 2 minutes; discard tea bags.
4. Remove 1/2 cup tea from pan, and pour into a shallow bowl; place in freezer 10 minutes or until cool (do not freeze). Reserve remaining tea in pan.
5. Combine 2 tablespoons water and cornstarch in a small bowl; add to remaining tea in pan. Stir in sugar. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until mixture thickens.
6. Remove from heat; stir in almond extract, and set aside.
7. Combine cake mix, egg white, and 1/2 cup cooled tea. Beat with a mixer at low speed 30 seconds; beat at medium speed 3 minutes.
8. Pour batter into prepared pan.
9. Bake at 350 for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack.
10. Remove from pan, and carefully peel off parchment paper. Cool completely on a wire rack.
11. Place cake on a plate. Arrange pear slices in a spoke pattern on top. Spoon glaze over pear, allowing some to run over sides.
12. Sprinkle with almonds. Refrigerate, uncovered, until ready to serve.