This is a very special and simple cake to bake which is eggless too. If you talking about the taste it's very very rich. The beauty of thandai powder and richness of butter enhances this cake's level in both texture and taste. It's very similar to the mithai taste we taste in India.
Till now I have tried my hands on so many different flavours of the cake but it's my first time with such a delicate and this flavourful cake. And I would say, I nailed it this time. This cake is full of healthy nuts like almond, cashews and pistachios and flavours like cardamom, poppy seeds, black pepper, melon seeds etc. This cake is a perfect way to celebrate this holi season.
I always feel so high in this season because I love colours and the taste of gujiya is simply beautiful. Everyone is in a festive mood and happy around you. It's the time when winters are almost gone and summers are starting. When I was a child we used to play holi like crazy kids and yes with time craziness as just gone up only. This year after our holi lunch I will be serving this cake to my family. Hope your plans are also ready.
Perfect for summers and yet healthy at the same time. You have a winning dessert ready!!! If you’ve tried this Thandai Powder Cake Recipe then don’t forget to leave comment and let us know how you find it! You can also follow me on Facebook and Instagram to see what’s latest in my blog!!!!
190 g (1.5 cups) all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
100 g (1/2 cup) curd
113 g(1/2 cup) melted butter
150 g(3/4 cup) sugar
2 tbsp thandai powder
50 ml (1/4 cup) milk
Few drops of yellow colour
1/2 tsp rose essence
Few Kesar strands (optional)
Pinch of salt
For Topping: Crush few almonds, cashews, pistachio, fennel seeds and poppy seeds in a mixer jar. This step is completely optional.
Preheat your oven at 180c for 10 min. Line a loaf cake pan with parchment paper.
Sift all dry ingredients in a bowl like all-purpose flour, baking soda, baking powder and salt. Add thandai powder and mix well.
In a separate bowl whisk sugar, butter and curd together. At this point, the batter must be a bit thick so we will add milk little by little to adjust the consistency. It shouldn't be too runny or too thick.
Now add rose essence, yellow food colour and Kesar strands.
Pour the batter in the pan and top with the topping powder we made earlier. Bake the cake at 180c for 40-50 min or until a toothpick inserted comes out clean.