Thandai Rose Loaf [veg]

Thandai Rose Loaf  [veg]

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I need my cake to be rich and loaf cake are exactly that. Thandai Rose Loaf is absolute perfect accompaniment to an afternoon cup of tea.

Thandai Rose Loaf makes a perfect Holi Day treat. Not only because the frosting is pretty pink, but the tempting aromatic thandai and the rose flavouring makes for a thoughtful edible treat.

Thandai Rose Loaf [veg] recipe - How to make Thandai Rose Loaf [veg]

Preparation Time:    Cooking Time:    Total Time:     Makes 8 serving


For The Cake
1 cup thandai powder
2/3 cup oats flour
1/4 cup plain flour (maida)
1/2 cup curd
1/3 cup maple syrup

For The Frosting
1 cup cashewnuts
1/2 cup milk
3 to 4 tbsp maple syrup , depending on how sweet you want it
2 tsp beetroot juice or you can use a couple of drops of pink food colouring
1/2 tsp vanilla essence
1/4 to 1/2 tsp rose water

For The Garnish
chopped pistachios
pomegranate (anar)

  1. Preheat your oven to 180ºC (360ºF).
  2. Combine the oats flour, plain flour and baking powder in a large bowl.
  3. Add the yoghurt and maple syrup and mix well to combine.
  4. Transfer the batter in to a loaf tin [bread tin] lined with parchment paper. I used a 22 x 12 cm loaf tin.
  5. Bake in a pre-heated oven for 35-40 minutes and leave to cool completely.

For the frosting

    For the frosting
  1. Combine all the frosting ingredients into a blender and blend until smooth.
  2. Once the cake has cooled down, spread with the frosting evenly over it.
  3. Serve garnish with chopped pistachios and pomegranate seeds.