Thandai Sheet Cake With Saffron Frosting
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 13"x9" cake
 
Thandai mix is a fragrant mixture of nuts and spices used to make beverages and desserts. Here, this homemade thandai mix is used to make an eggless sheet cake. Decorated with saffron whipped cream cheese frosting and tons of colorful sprinkles, it makes for a stunning Holi dessert!
You will need:
For Thandai Mix,
  • Almonds - 12
  • Pistachios - 12
  • Cashew nuts - 8
  • Watermelon seeds - 1 tbsp (if you can find it)
  • Poppy seeds - 1 tbsp
  • Green cardamom - 8-10 pods
  • Fennel seeds - 1 tbsp
  • Black peppercorns - 5-6
  • Dried rose petals - 1 tbsp
  • Saffron - ½ tsp
For Thandai Sheet Cake,
  • All-purpose flour - 2 and ¾ cups
  • Thandai mix powder - ¼ cup
  • Baking powder - 3 tsp
  • Baking soda - ¾ tsp
  • Salt - ½ tsp
  • Yogurt - ½ cup (use full-fat for best results)
  • Vegetable oil - ¾ cup
  • Sugar - 1½ cups
  • Vanilla extract - 1 tsp
  • Rose water - ¼ tsp
  • Lemon zest - 1 tbsp
  • Milk - 1 cup
  • Lemon juice - 1 tbsp
For Saffron Frosting,
  • Saffron - a big pinch, around 20 strands
  • Fine granulated sugar - ½ cup
  • Heavy cream - ⅔ cup, cold
  • Cream cheese - 8 oz, softened
  • Salt - a small pinch
For Decoration,
  • Sprinkles - around 2-3 tbsp, assorted colors and shapes
How to:
  1. Thandai Mix Powder - Coarsely powder all the ingredients. You can use an electric coffee/spice grinder or a clean mortar-pestle. Store thandai mix in a clean jar and use as needed.
  2. Thandai Sheet Cake: Pre-heat the oven to 350 deg.F. Lightly grease and flour the sides of a 13x9x2 baking pan. Line bottom with parchment paper and grease lightly with oil. Set aside.
  3. Take the flour, thandai mix, baking powder, baking soda and salt in a medium bowl. Whisk thoroughly to combine. Set aside.
  4. In a measuring cup, combine the milk and lemon juice. Set aside for a couple of minutes.
  5. In a large mixing bowl, add the yogurt, oil and sugar. Beat on medium-high speed until combined, then increase the speed and beat well for 2 minutes.
  6. Add vanilla extract, rose-water and lemon zest. Beat briefly to combine.
  7. Tip in the dry ingredients slowly in two parts, alternating with the milk and lemon juice mixture.
  8. Scrape the sides and beat on medium-speed until just combined. Do not over-mix. Batter will be thick.
  9. Fill the prepared baking pan with batter and smooth the top with a spatula. Tap the pan a couple of times on the counter-top to get rid of any air bubbles.
  10. Bake for 28-32 minutes or until the cake passes the toothpick test.
  11. Remove cake pan from oven and cool on a wire rack for 10 minutes. Remove and cool the cake completely on a wire rack before frosting. Cake can be wrapped tightly and refrigerated for a couple of days before frosting.
  12. Saffron Frosting: Make the frosting while the cake is in the oven. Crush together the saffron strands and a tablespoon of sugar using a mortar-pestle or electric grinder.
  13. Add crushed saffron sugar and remaining sugar to a cold mixing bowl. Add cold heavy cream and beat on low-speed for a minute or two until the sugar and saffron is throughly combined with the cream. You will see that the cream takes on a light yellow color from the saffron.
  14. Now increase the speed and beat on high-speed until soft peaks form.
  15. Divide the block of cream cheese into 4 or 5 parts. With the beater on medium-speed, add a portion of cream cheese at a time and beat thoroughly to combine with the whipped cream.
  16. Sprinkle salt and beat until the frosting is smooth and fluffy. Use immediately or store in a jar in the refrigerator until needed. You can lightly whip the frosting again before using.
  17. Decorating: Spread whipped saffron frosting all over the cooled thandai sheet cake. Make pretty swirl patterns with a spatula or spoon.
  18. Decorate liberally with colorful sprinkles. Cut, serve and enjoy.
  19. Keep leftover cake covered in the refrigerator.
Notes:
1. Store any leftover thandai mix powder in a clean, lidded jar. But feel free to scale the recipe up to make a larger batch. Mix 2 tbsp thandai powder in a glass of cold milk for a refreshing thandai beverage.
2. If you are not interested in an eggless cake, replace the yogurt with 3 large eggs at room temperature and reduce the baking soda to ¼ tsp.
3. I find that a neutral oil like vegetable oil gives the best results in egg-free recipes. But feel free to substitute will the same amount of softened butter.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/02/28/thandai-sheet-cake/