An amazingly delicious, Indian fusion thandai cake recipe for this Holi festival! It is a super soft, spongy, and moist cake brimming with traditional thandai flavor spices. It has tender crumbs and so much flavor in every bite.
½cupOilany flavorless oil like avocado, canola, corn, vegetable, safflower, etc.
½cupSugar
1tablespoonWhite distilled vinegar
1teaspoonRose water
1tablespoonSliced almonds
2teaspoonsDried rose petals
Instructions
Warm up the milk in a microwave or on a stovetop. Add thandai powder to it and stir.
Let it rest and cool down to room temperature. You can pop it in the fridge to speed up the cooling process. During this resting time, milk will be infused with all the flavors.
Grease a 9x5x3 inch loaf pan with butter/oil or spray with cooking oil spray.
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Take all purpose flour, salt, baking powder and baking soda in a bowl. Whisk it until everything is combined.
Take oil in a large bowl and add sugar to it. Whisk it until the sugar starts to dissolve.
Add cooled thandai milk, vinegar and rose water. Whisk again until mixed.
Add the dry flour mixture to a wet bowl. Whisk it until it comes together in a smooth batter. Using a spatula, scrap the sides and bottom of the bowl and mix the batter once.
Pour the batter into the prepared loaf pan and spread evenly.
Sprinkle sliced almonds and dried rose petals on top.
Bake in preheated oven for 45-50 minutes or until a skewer inserted in the center of the cake comes out clean.
Let the cake cool down in the pan itself for around 5-10 minutes. Then run a butter knife around the sides to loosen it and invert it on a cooling rack. Let it cool down completely then cut it into slices.
Notes
Prefer a more sweet cake? You can increase the sugar quantity. I have tried it with ¾ cup of sugar as well, the texture was perfect. But it was too sweet for me. I prefer my baked goods just sweet, so I can enjoy them with my coffee.