Eggless Thandai Cake
Simple one bowl recipe for the fun festive fusion eggless Thandai cake that comes together in minutes. Festive feels guaranteed!
If you are looking for a festive, delicious and flavourful fusion dessert, you’ve come to the right place. This thandai cake is juicy, slightly spicy and full of flavour Indian fusion cake that comes together in minutes and is an instant hit in any celebration.
This cake draws its inspiration from the very popular ‘Thandai’ which is typically a big hit during Holi and Mahashivratri. It is usually made with almonds, fennel seeds, rose petals, poppy seeds, cardamom, saffron milk and a few more nuts and spices. Needless to say it’s incredibly flavourful. This cake beautifully retains the flavour of Thandai in a soft and moist crumb which makes it simply irresistible.
Ingredients
- Yogurt- 120 gm
- Caster sugar- 100 gms
- Oil- 90ml
- Thandai Powder- 20gms
- Thandai syrup- 40gms
- Refined flour- 210gms
- Baking powder- 1+1/4 tsp
- Baking soda- ½ tsp
- Milk- 80ml
- Pistachios for topping
Instructions
- Preheat the oven to 180 degree C.
- Grease a pan with oil/ butter.
- In a bowl, whisk sugar, oil and yogurt until light and fluffy.
- Add the thandai syrup and thandai powder and mix well.
- Now sieve the flour, baking powder, baking soda in the same bowl.
- Combine the ingredients while adding milk to it until it becomes a smooth batter. Do not overmix.
- Transfer the batter to a pan and top with chopped pistachios or any nuts of your choice.
- Bake for 45-50 minutes or till a toothpick comes out clean.
- Let it cool completely and refrigerate for a couple of hours before serving.
