THANDAI TEA CAKE

To make Thandai Tea Cake, start by sieving 250 g of maida and setting it aside. Cream together 200 g of castor sugar and 250 g of yogurt until the sugar dissolves. Add 3 g of baking soda and 5.6 g of baking powder to the mixture and let it sit for 5 minutes. Then, mix in 7 g of thandai essence and 125 g of cooking oil. Gradually add the maida and 3 tbsp of thandai powder, beating until creamy. Preheat your oven to 180°C, grease a cake tin, pour in the batter, and bake at 200°C for 10 minutes, then reduce to 180°C for 30-35 minutes. Cool completely before serving.

Yes, Thandai Tea Cake is suitable for vegetarians as it is made with yogurt and does not contain any meat or animal-derived ingredients. It's a delightful dessert option for those following a vegetarian diet, especially during festive occasions like Holi.

If you need a substitute for yogurt in Thandai Tea Cake, you can use buttermilk or a non-dairy yogurt alternative like almond or coconut yogurt. These substitutes will help maintain the moisture and texture of the cake while keeping the flavor profile intact.

To store leftover Thandai Tea Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to keep it longer, consider freezing the cake, wrapped well, for up to 3 months.

Thandai Tea Cake pairs wonderfully with a cup of masala chai or a refreshing glass of thandai. You can also serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert experience. Fresh fruits like mango or berries can complement the flavors beautifully as well.