Mawa cake

This Indian mawa cake is moist, dense, decadent and delicious. Not overly sweet and makes for a perfect accompaniment along with your tea or coffee! 

Hello, peeps ! Hope everyone is doing great! I’m back after an unexpected mini hiatus. I’ve missed blogging but I also feel super refreshed after the little break. Another break is not very far off but this time I’ll definitely be scheduling some posts.


Mawa cake is a popular Indian cake, an absolute must-have on the menu of every Irani/Parsi cafe/bakery. It is dense, moist and buttery. For the uninitiated, mawa is nothing but milk solids, left behind by heating the milk on low heat for hours until all the moisture is evaporated. This resultant dough left behind is mawa or khoya- milk solids which are used practically for most Indian sweets. I’ve shared a few Indian sweets using store bought powdered mawa in my earlier posts, like this kesar (saffron) peda, mango burfi and chocolate peda.

This is pretty much a regular cake, infused with mawa, flavored with cardamom or nutmeg and topped with nuts, usually cashew nuts & almonds. This is super rich and also so addictive at the same time. It’s not difficult to sight patrons feasting on some mawa cake or a plate of bun maska along with a cup of chai at these dwindling, old world charm Irani cafes.

We had one just next to my college, St. Xavier’s in Mumbai, and so a trip to this cafe would inevitably happen every now and then 😀 Oh the bread pudding and baked custard was to die for too! So so good!

You know how some things are outrageously downright delicious and they don’t make the best-photographed food? In my opinion, this mawa cake fits that category. It may look like ordinary, but let me tell you, IT is one of the best cakes you will ever have! It requires no frosting, is best eaten as is:)

So how do you go about making one of the best tea time cakes ever? I simply added mawa to my basic, fail-proof vanilla sponge cake, to yield a delicious mawa cake. Worked like a charm and taste just like the Parsi mawa cakes. Everyone at home attests this!

Truth be told, I can happily buy dozens of mawa cupcakes from these bakeries. There are none where I live, but thanks to that adversity I learnt to bake my own mawa cake, which I can make and relish anytime!

This cake has eggs, I’ve experimented countless eggless versions using yogurt and heavy cream. Whilst the cake tasted phenomenal and just like the ones with eggs, the cake sank a little every single time. Not a lot, but yes a little. I don’t like to share recipes that I’m not happy with or aren’t foolproof. So the eggless version would just have to wait for a little longer probably. My next experiment would be to try it with condensed milk in lieu of eggs! Honestly, if you don’t mind the little bit of cake sinking, then please go ahead and bake this cake, there’s no compromise on taste at all. Simply substitute the eggs with 1/2 cup non-sour yogurt.

One of the eggless versions, using yogurt.

If you are looking for more tea time cakes, you may also like these-

Turn on the oven, gather these ingredients and let’s get baking, folks!

Step by step instructions

1.Preheat the oven to 350 F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.

2.In a medium mixing bowl, sieve flour, baking powder and baking soda and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside. Also, grate the mawa and set aside.

3.In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.

4.Add grated mawa, continue beating on medium speed until light and fluffy, about 2-3 minutes.

5.Add in the eggs next, one at a time, continue beating on medium-high speed.

6.Now reduce to the lowest possible speed. Alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).

7.Transfer the batter to the prepared baking tin, sprinkle the slivered pistachios on top of the batter.

8.Bake in the middle rack, for about 40 – 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Do not over bake or else you will end up with a dry cake. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml, Make sure all ingredients are at room temperature.

Mawa cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serving Size: 6 - 8 servings

Mawa cake

Ingredients

  • 1.5 cups all-purpose flour (spooned and leveled)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp green cardamom powder (elaichi powder)
  • 1/4 tsp salt
  • 1/2 cup (113 grams) butter
  • 1 cup regular granulated sugar
  • 2 large eggs
  • 100 grams / 1 cup, grated mawa
  • 1/2 cup milk
  • 3 tbsp slivered pistachios or any other nuts

Instructions

  1. Preheat the oven to 350 F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
  2. In a medium mixing bowl, sieve flour, baking powder and baking soda and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
  4. Add grated mawa, continue beating on medium speed until light and fluffy, about 2-3 minutes.
  5. Add in the eggs next, one at a time, continue beating on medium-high speed.
  6. Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
  7. Transfer the batter to the prepared baking tin, sprinkle the slivered pistachios on top of the batter.
  8. Bake in the middle rack, for about 40 - 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Do not over bake or else you will end up with a dry cake. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.
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Regards,

Freda

 

23 comments

  1. Vidula says:

    Tried the eggless version by replacing eggs with curd. It turned out yummy. Spongy, fluffy, rich in flavor. Also it didn’t sink in the middle as mentioned above. Great receipe, definitely a keeper !! Thanks !!

    • Freda Dias says:

      Thanks for your feedback, Vidula! I’m so happy to know the eggless version worked for you, I guess I need to try it for the 3rd time, but with condensed milk next 🙂

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