Eggless Cardamom and Almond Tea CakeVeg

1

Preheat your oven to 180°C for 10–15 minutes. Prepare your loaf pan by lining it with parchment paper.

1

In a mixing bowl, combine room temperature butter, condensed milk, and powdered (or superfine) sugar. Sift the sugar beforehand to remove any lumps.

2

Add the zest of two lemons, ensuring you avoid the bitter white pith.

3

Beat the mixture for 4–5 minutes until it becomes pale, light, and fluffy, scraping down the sides as needed.

4

Add the liquid ingredients : milk, vanilla extract, rose essence, and rose water.

5

Mix on medium speed until the mixture is homogeneous

1

In a separate bowl or using a sifter, combine all-purpose flour (maida), baking powder, baking soda, salt, cardamom powder, and almond flour.

2

Sift these dry ingredients directly into the wet mixture.

1

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix, as this will affect the softness of the cake.

2

Pour the batter into the prepared loaf pan and smooth the top. Optionally, garnish with almond flakes.

3

Bake on the middle rack of the preheated oven for 33–34 minutes.

4

The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs, the edges pull away from the sides, and the surface springs back when touched.

1

Allow the cake to cool down completely before slicing to ensure a soft and tender texture.