MOTICHOOR LADOO CAKE

Recipe:

 NOTE: preheat oven 180c, 350f, gas mark 4, 15 to 20 minutes before.

 1: to make the cake: in a bowl sieve plain flour, baking soda, green cardamom, sugar then mix it well with a spoon.

 2: in a separate bowl add butter milk, oil, eggs, kewra water, beat well till combined for 2 minutes.

 3: now add the dry mixture in half and beat, then add the remaining dry mixture and beat again till combined.

 4: divide the batter in the greased tins equally and drop the cake tins on the table top 2 time so extra air bubbles   release, bake for 30 minutes, or check with a tooth pick comes out clean done.

 5: leave the cakes to cool completely on wire racks.

 6: in a pan add sugar, water, green cardamom and cook till the sugar dissolves, on high flame, keep aside.

 7: in a bowl add the chilled cream, kewra water, powder sugar and beat till gets thick.

 8: spread a little cream on the cake board, place one cake upside down, spoon the sugar syrup, whipped cream,   crushed almonds & pistachios, the other cake upside down, top it with sugar syrup and cover the whole cake with the   whipped cream, keep in fridge for 10 minutes.

 9: crumble 7 ladoo and stick it on the sides of the cake, place the ladoo on the cake, sprinkle the crushed nuts.

 10: serve with tea coffee and enjoy.

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