Thandai Rose-Pistachio Cake
 
Prep time
Bake time
Total time
 
The perfect Eggless recipe with the freshness of rose petals and the spiced flavour from the thandai powder is all you need this summer.
Author:
Recipe type: EASY
Makes: One 5" inch Cake
Ingredients
  • Flour (maida), 1½ cups
  • Caster sugar, ¾ cup
  • Baking powder, 1¼ teaspoon
  • Cardamon powder, ¼ teaspoon
  • Thandai Powder, 2 tablespoons
  • Yogurt, 1 cup
  • Milk, 6 tablespoons
  • Vanilla Extract, 1 teaspoon
  • Rose Essence, ½ teaspoon
  • Refined Vegetable Oil, 30 grams or 2 tablespoons
  • Dried Rose Petals, 2 tablespoons
  • Pistachios (chopped), ¼ cup
  • Some rose petals and pistachios for the top
Method
  1. Preheat your oven at 160 degrees.
  2. In a large bowl, mix together flour, caster sugar, baking powder, cardamon powder and Thandai powder. Mix well until everything is properly combined.
  3. In the same bowl, add yogurt, milk, vanilla essence, rose essence and mix again.
  4. Pour 2 tablespoons or 30 grams of Refined Vegetable Oil to the batter along with chopped pistachios and dried rose petals, and mix until you have a smooth batter.
  5. Pour this batter in a 5 inch round cake tin lined with parchment paper. Top with some more chopped pistachios and rose petals. Bake for 35-40 mins at 170 degrees Celsius in a preheated oven.
  6. Serve warm with tea or coffee.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/thandai-rose-piastachio-cake/