A soft sponge cake is never refused to. Add a bit of festivity, and spice it with a selected range of Indian seeds and nuts; you are sure up for a royal treat!
The Spicy Nutty Cake is a made with Gulabs 100% natural and preservative-free Thandai. It is rich and traditional twist added to a cake batter, and is sure to have your guests saying, "Oh My God! This is so good!"
INGREDIENTS
1 Tin Condensed Milk
250 g Maida
100 g Powdered Sugar
50 g Unsalted Butter
100 ml Milk
6 tablespoon Gulabs Thandai
2 teaspoon Baking Powder
1 teaspoon Baking Soda
METHOD
1. Sieve together the dry ingredients (maida, baking powder, and baking soda)
2. In a large bowl beat butter and sugar. Slowly add condensed milk, milk and Gulabs Thandai
3. Gradually add the dry ingredients and continually beat till batter consistency is reached.
4. Grease the baking tray with some butter, and dust it with maida. Pour the batter to three-fourths of the container.
2. In a large bowl beat butter and sugar. Slowly add condensed milk, milk and Gulabs Thandai
3. Gradually add the dry ingredients and continually beat till batter consistency is reached.
4. Grease the baking tray with some butter, and dust it with maida. Pour the batter to three-fourths of the container.
Note: In case of using cupcake liners, fill the batter only to three-fourths of the cups.
5. In a pre-heated oven, bake the cakes at 150 degrees C for 25 minutes or till the time a toothpick inserted in the middle of the cake comes out clean.
5. In a pre-heated oven, bake the cakes at 150 degrees C for 25 minutes or till the time a toothpick inserted in the middle of the cake comes out clean.
6. Let it cool before serving.
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