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Eggless Mawa Cake

A fusion cake with the richness of Mawa embedded in sponge cake.

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Samira Gupta

Ingredients

My Cup measures 240 ml

  • 1 Cup (130 g) Wheat Flour (Atta)
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Cardamom Powder
  • 1/4 Cup Chopped Nuts
  • 1/4 Cup Butter (Unsalted) or Ghee
  • 1/2 Cup Curd
  • 1/2 tsp Almond Essence (Optional)
  • 1/2 Cup Brown Sugar (Or Jaggery Powder)
  • 70 to 80 g Mawa. Homemade or Storebought
  • 3/4 Cup Milk
  • 1 tsp Lemon juice

Instructions

  1. Grease an 8'' by 8'' square tin, dust it with flour and keep it aside. I have used a square tin , as I love cutting square pieces like barfi and not like the trainagular pieces resembling a cake. However, you may use any of the two.
  2. Sift together wheat flour, baking powder, baking soda, and salt at least 3 times. Sift it from a height. Sifting incorporates air into it which eventually results in light cake.

  3. Mix cardamom powder and chopped nuts in the flour. Keep this aside.

  4. Take butter, curd, brown sugar, almond essence in a bowl and whisk for 3 to 4 minutes till it gets creamy.

  5. Add grated mawa to this mix and mix lightly. You may leave it partially dissolved or make sure that its mixed properly. Either way is correct and depends upon your preference.
  6. Add sifted flour to this mix in 2 or 3 batches, mixing with cut n fold method only.
  7. Adjust consistency using milk. Keep the batter slightly thick only.
  8. Lastly, mix lemon juice in it.
  9. Pour the batter in the greased baking tray.
  10. Sprinkle chopped nuts and lightly press so that nuts stick to the batter.
  11. Bake for 30 to 35 minutes at 180 degrees.
  12. Check if the cake is fully baked by inserting a toothpick. If the toothpick comes out clean then it done otherwise bake for some more time.
  13. Take it out of the oven and let it cool for 8 to 10 minutes.
  14. Loosen the edges with a knife and invert the cake on a wire rack.
  15. Let it cool down completely.
  16. Cut slices as per your liking.
  17. Serve with love, tea optional.

Recipe Notes

  1. You may use all-purpose flour in place of wheat flour. In that case, everything will remain the same except the quantity of milk. You may require less milk.
  2. Ensure that all the ingredients like butter, curd, milk and mawa are at room temperature. Take these out of the refrigerator half an hour or so (depending on the climate) prior making the cake.
  3. You may use a 7'' cake tin too if want to have thicker slices. I prefer ''Barfi'' style so used a slightly bigger tin.
  4. Nuts are completely optional.
  5. Quantity of milk may vary depending upon the flour, curd used.