Mawa Cake



  Mawa Cake

This mawa cake is perfect for any time either breakfast, brunch or teatime. A moist and simple cake can be made at home with easily available ingredients. This recipe is an eggless version but if you want to add eggs use 2 eggs in the per potion of recipe given below This cake is slightly different from usually cakes made in other flavors and decorated with kinds of frosting.

This cake is based on Indian touch cuisine and is popular in Parsi bakery shops in Mumbai and Pune. It is made of mawa/ khoya which dried milk. Mawa is the most common ingredient in Indian sweets; peda, gulab jamun and many others. You can keep leftovers for 2-3 days at room temperature or in the fridge for more than 2 weeks. 

Mawa Cake
Mawa Cake
Prep Time: 10minutes

Cook Time: 1hour 

Yield:         1 cake                                             

Cuisine:     Indian

Ingredients:

1 ¼ cups (150g) all-purpose flour
100g Mawa/ Khoya (take mawa from the market or make it at home)
¾ cup (150g) granulated sugar
¾ tsp baking powder
¼ cup (50g) unsalted butter, at room temperature
¼ cup curd/ yogurt
 A pinch if salt
1 tsp vanilla extract
½ cup nuts (almonds, pistachios, and cashew)

Instructions:

Preheat the oven 360 degrees F/ 170 degrees C.

Prepare an 8” cake pan; grease with butter and line the parchment paper, again grease the butter over the parchment paper now sprinkle some flour and your pan is ready.

Take a bowl sift the flour, baking powder, and salt put a side.   
Slice of  mawa cake
Mawa Cake


In another bowl cream the butter and sugar, add vanilla extract, yogurt crumble mawa mix until incorporate properly.

Now add dry ingredients to wet ingredients fold in gently, add some milk if batter looking too thick and mix well. (We need medium consistency).

Add ½ nuts in the batter and remaining ½ for garnishing.

Transfer the batter into the prepared cake pan and sprinkle remaining nuts over the batter; cover the pan with foil lightly if you don’t want cake too dark on top otherwise put the pan in the preheated oven for 35 to 40mins.

Check with a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven transfer the pan on a wire rack and allow it cool completely. Garnish with dusted confectioner’s sugar if you like, slice and serve.


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