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Thandai Cake

Thandai masala: blanch 1/2 cup almonds, peel, wipe and set aside. In a small blender jar (I used the vitamix small one), mix together 2 Tbsp. dried rose petals,  2 Tbsp. fennel seeds, 2 Tbsp. melon seeds, 2 Tbsp. white poppy seeds, 11/2 tsp green cardamom pods, 1/2 tsp black peppercorns, 1/4 tsp saffron threads, 1 1/2" cinnamon stick, small pinch of kosher salt. Grind into a fine powder. Remove into a bowl. Grind 1/2 cup cashews, 1/4 cup pistachios and the 1/2 cup blanched almonds into coarse powder. Mix everything and store in an airtight container. 

Cake: 

Preheat oven at 350, and spray 9X9 inch square pan with baking spray. Cream together 1 stick of unsalted butter, 3/4 cup sugar. Add 2Tbsp vegetable oil. Add 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1/2 tsp almond extract. Add 13/4 cup AP flour, 11/2 tsp baking powder, 3/4 tsp baking soda, 3/4 tsp kosher salt. Add 1/2 cup whole milk, and mix until batter just comes together. Add 1/4 cup Thandai masala and mix until it mixes with the batter. Add the batter to the prepared pan, and bake for about 30 mins until done. Cool. 

Assembly: 

Mix 1 8 oz pack cream cheese + 3/4 cup powdered sugar + 1/2 cup milk + 1 tbsp thandai masala. The mixture should be like yoghurt. Poke the cake with the back of a wooden spoon. Add the mixture and let it stay in the fridge for about an hour. 

If it soaks well, you can frost with sweetened whipped cream, but we just went with the creamcheese frosting. 

 






 https://www.epicurious.com/recipes/food/views/thandai-poke-cake

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