Simple and Quick Mawa Cake
Mawa Cake is a buttery, soft, moist, and light cake with a beautiful taste of Mawa/Khoya and an enticing aroma of cardamom. With a perfect balance of sweetness and a rich influence of milk, this is a classic cake for a teatime snack.
Equipment
- Stand mixer with paddle attachment hand mixer
- Big bowl
- sieve
- Spatula
- Baking pan
- parchment paper
Ingredients
- 1 ¼ cups All-purpose flour
- 1 cup Granular sugar
- ½ cup Unsalted butter Room temperature
- 1 ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ teaspoon Cardamom powder
- 1 cup Mawa 100 gm Finely grated
- 2 large Eggs Room temperature
- ¾ cup Whole milk
Instructions
- Pre-heat the oven at 350F and let it heat up till you make the cake batter.
- Grease and line a loaf tin pan with parchment paper for baking or you can just line an 8 inch round pan with parchment paper.
- In a bowl sift together the 1 and ¼th cup of all-purpose flour, 1 and ¼th teaspoon baking powder, ¼ teaspoon salt and ½ teaspoon Elaichi powder. Once sifted whisk it all together gently.
- Take a bowl for stand mixer or a big bowl for hand mixer. Add ½ cup butter and 1 cup granular sugar to it and using the paddle attachment beat the mixture at medium speed for 7 to 8 minutes till the butter and sugar incorporate well and become light and fluffy.
- Now add the 2 large eggs and beat it till well incorporated.
- Add the finely grated 1 cup Mawa in 2 parts and mix it all together so that Mawa is well incorporated in the batter.
- Finally add sifted flour mix and the ¾th cup milk in 3 parts to the cake batter and gently mix it all together. Do not over mix the batter.
- Pour the batter in the pan lined with parchment paper and top it with some slivered almonds and pistachios.
- Bake the cake for 55 to 60 minutes in loaf tin pan. However a round 8 inch pan will take 50 to 55 minutes. Check if its done at 55 minutes by inserting a toothpick. If it comes out clean the cake is done. If there is some batter sticking to the stick then bake it for another few minutes till the stick comes out clean.
- Let the cake cool off for sometime on the work surface.
- After 30 minutes or so take a thin knife and run it around the edges. Transfer the cake onto a wire rack and cool it further for 15 to 20 minutes or till the cake comes down to room temperature and then store it in an air tight container.
- Serve the cake warm and fresh as a snack or with a cup of tea.
Notes
- Always use whole milk to get best results.
- you can skip the nuts on top if you don't prefer them. It wouldn't impact the flavors.
- Grate the Mawa finely to avoid dense bottomed cake.
- Each oven heats up differently so its good to keep an eye on the cake after 50 minutes.
Tried this recipe?Let us know how it was!