Thandai Masala Cake

Thandai (Makes about 2 cups)

• 1/2 cups blanched almonds (we used Marcona from the bulk section)

• 1/2 cup raw cashews

• 1/4 cup raw pistachios

• 2T dried rose petals

• 2T fennel seeds

• 2T melon seeds (we use more cashews)

• 2T poppy seeds

• 1 1/2 t green cardamom pods

• @ 30 black peppercorns

• 1.5 inch cinnamon stick

We gave the nuts a rough chop before adding everything into the spice grinder.

Dry Ingredients

1. 1 1/4 Cup All Purpose Flour

2. 1 1/2 t baking powder

3. 3/4 t baking soda

4. 3/4 cup salt

Wet Ingredients 1

1. 1/2 cup sour cream

2. 1/2 cup whole milk

Wet Ingredients 2

• 3/4 cup sugar

• 1/2 cup butter

• 2T grapeseed oil

• 1t vanilla extract

• 1/2 t almond extract

• 2 eggs

• 1/4 Cup Thandai Masala

Frosting

• 8 oz cream cheese

• 1/4 cup whole milk

• 3T powdered sugar (I know we usually don't use it, but the small amount works)

• 1/2 t almond extract

• 1T Thandai Masala

• Use hand mixture to whip cream cheese until smooth, add milk and smooth again (It will look chunky at first). Then add the sugar and extract. Add a bit more milk to get desired texture, then the Masala

General Directions

1. Preheat oven to 350

2. Mix dry ingredients in one bowl.

3. In second bowl whisk the sour cream and milk,

4. Cream the "Wet 2" ingredients

5. Add the dry ingredients and the sour cream and milk mixture into the creamed butter in batches.

6. Stir in the Thandai Masala

7. Prepared 9 inch round for about 30 minutes.