Mawa Cake
My version of the Mawa Cake, the melt-in-your-mouth khoya cake, perfumed with cardamom powder, inspired by the mawa cupcakes from the iconic B Merwan and Co
Ingredients
- 250 g plain flour
- 200 g mawa or khowa store bought
- 200 g brown sugar powdered
- 3 eggs at room temperature
- 2 tbsp sulatans
- 1/4 cup pistachios and almonds finely sliced (optional)
- 1/2 cup ghee or clairified butter
- 1/4 cup oil
- 1/2 cup milk
- 11/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- a liitle ghee or clairified butter for greasing
Instructions
- Pre-heat oven at 180C.
- Soak the sulatans in warm water for 15 minutes. Drain from water, pat dry and keep aside.
- Line one 8 inch spring-form cake tin with parchment paper, grease with ghee. Keep aside.
- Sift the flour, baking powder, cardamom powder and salt to aerate the dry mixture. Keep aside in a bowl.
- Crumble mawa with hand or grater, keep aside.
- In another bowl, beat the mawa, sugar, milk, ghee and oil for 3-4 minutes, till the mixture is pale and fluffy. There should not be any lumps.
- Now add the eggs, one by one, and beat lightly to combine. Add the vanilla extract, mix well.
- Add the dry mixture to the batter, 1/3 rd at a time, beat lightly to mix. Do not over-beat. It will make your cake dense.
- Add the sultanas and fold with a wooden spatula.
- Pour the batter into the greased tin, make the top smooth with the aid of the spatula.
- Sprinkle sliced almonds and pistachios on top. (optional)
- Bake for 50-55 minutes or until a skewer inserted into the center comes out clean.
- Allow it cool down on wire rack. Serve it warm or at room temperature.