Mawa cake is something that i always associated with Parsi Bakeries. I loved its rich dense texture and the subtle sweetness it had. I don’t enjoy chocolate cakes too much may be because i work around it a lot, so a plain mawa cake slice ( or two may be ) , rains , cup of Chai, and my kinda music . This basically defines bliss to me.
Nuts or no nuts , this cake needs no add on to enhance the flavour.
Warm it in the microwave for a few seconds and you can feel the aroma fill up the air.
Do give it a try, and yes if u love it like i do, please drop me a message 🙂
You need:
250 gms Khoya/Mawa/evaporated milk solids
100 gms Butter, softened
220 gms All purpose flour
2 eggs
120 gm Castor sugar
¾ cup milk
a big pinch of Saffron
few drops of Saffron essence
a big pinch of Cardamom/ elaichi powder
½ tsp Baking powder
Sliced almonds and pistachio to garnish
How to:
Preheat the oven at 170 degrees.
Grease and line a cake tin.
Sieve the flour and baking powder together.
Warm up the milk and add the saffron and the saffron essence to it.
Cream the butter and sugar until pale and light.
Add in the eggs one at a time.
Now add in the mawa. Whisk a little.
Slowly add in the milk. Add the Elaichi powder as well.
Once its all well incorporated, slowly fold in the flour.
Pour the batter ( it will be thick ) into the prepared cake tin.
Sprinkle the sliced nuts and keep to bake.
Bake it for 60 minutes or until done.
P.S: Mawa has a unique flavor and sweetness of its own. Saffron and elaichi add depth to the flavor, but if you want to skip either or both of them its completely fine.
This cake tasted superb even with a drizzle of warm ganache.
So you can add a flavor twist of your own too.
The cake is quite dense and heavy, more like a pound cake. But perfect for teatimes.
Till then,
Bon Appetit Peeps !
cookwithkiah 
hi, can u share eggfree recipe of the above cake
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