Last month’s Daring Bakers Challenge was hosted by Aparna of My Diverse Kitchen. She is one of my favourite bloggers whose blog is a great inspiration for many bloggers like me. She is from Goa and so she chose three special bakes from Goa. One of the recipe was this mawa cake. Though I reside in India, I am not aware of this mawa cake until now. Looking at the ingredient list I became interested as it has all the Indian flavours like mawa and cardamom. Last month 19th was my 10th Wedding Anniversary and I made this cake for celebration. But as the next day became the worst day of my life ( I lost my mom after 4 days), I just kept these photos in draft and completely forgot about posting it on the reveal date. As I was going through my drafts today I saw this cake and then I remembered about posting it. This is the eggless version of the original cake recipe. It was so rich because of the amount of mawa used in the recipe. It was so soft, fluffy and the texture of the cake turned out so nice. I am quite happy about how this cake came out. My daughter loved it.
For this I made mawa at home. Nothing can beat the flavour of home made mawa. If you are not willing to spend hours in kitchen then go for store bought mawa. For those who doesn’t know about making mawa at home please refer to this post of mine on home made mawa.
Anyone want a slice????
| Servings |
- Butter- 1/2 cup
- cup Mawa-3/4 make mawa with 1 lt of milk for this quantity
- Caster Sugar-1 1/4 cup
- Curd-3/4 cup
- Cardamom Powder-3/4 tsp
- All Purpose Flour/ Maida-2 cups
- Corn Flour-1/4 cup
- Baking Powder-1 tsp
- Salt-1/4 tsp
- Milk-1 cup
- Cashew Nuts-20
Ingredients
Ingredients
| |
- 1. Cream together butter and sugar until fluffy.
- 2. Add mawa and beat well until creamy.
- 3. In a bowl mix together flour, corn flour, baking powder, cardamom powder and salt.
- 4. Add curd to the butter mixture and cream together.
- 5. Add milk and mix until incorporated.
- 6. Add the flour mixture and gently fold in until all the flour is incorporated.
- 7. Preheat oven to 180C.
- 8. Grease and dust an 8" round pan.
- 9. Pour the prepared batter into the pan, decorate it with cashew nuts.
- 10. Bake in oven for 1 hour. When a tooth pick comes out clean, remove from oven and allow it to cool for 10 minutes.
- 11. Flip the cake on to a wire rack and allow it to cool completely.
- 12. Slice it up and enjoy!!
Perfect cake….looks yum…..
Happy to folloe u in GFC..would be glad if u follow me back………..
x❤x❤
http://indianveggiesbhojan.blogspot.in/
looks fabulous!! so yumm!!!
Sowmya
that slice itself shows the richness of the cake… yum…
Cake looks awesome Gayathri, very lovely soft and spongy. Belated wedding anniversary wishes and Birthday wishes to your hubby…
Your amma is always with you…
A perfect day start with a perfect Mawa cake, and really it looks delicious…mushroom pizza
Rich & delicious cake, looks great!
delicious yummy cake.
It look super-soft and yumm!!
look so delightful.
looks yummy
I have seen this recipe many times but never tried now you are tempting me.
The cake looks scrumptious, Ma’am. Request you to tell me if the baking can be done using a pressure cooker and if yes, how to go go about it. Thanks !
Hi Narayanan, of course, you can bake it in a pressure cooker. Take sand in pressure cooker, remove the gasket from the lid and close the cooker. Heat the cooker on stove top until the sand is very hot. Place the cake tin inside the cooker and cover. Bake it until done.
Hi Gayathri! We found your page while researching about traditional cakes, and we’ve learnt so much from you! Hope you don’t mind that we borrowed your picture (with appropriate credits back to you, we hope).
Here’s the link: http://www.whysorandom.com/2014/09/5-traditional-cakes-from-around-world.html
Keep up the inspiring posts!
xoxo,
Why so random?
Hi Gayathri,
I tried your Mawa Cake receipe yesterday and the taste was very good.
Though I had completely followed your receipe ,the edge of the cake was little bit chewy and the texture of the cake was soft but not spongy.Is it okey or I made any mistake?
Please guide me.
It will be spongy. Please check your oven temperature. There may be some problem.
Hi Madam! Please tell me if the same recipe can be used to make muffins or cupcakes?
Yes Swati, You can use it..
Hi mam, can I replace this gas top mawa with your instant mawa recipe for this cake? So tempting want to try immediatly…
Thanks mam
Yes, you can..
Mam, caster sugar means what?normal powdered sugar or icing sugar or someother sugar. please clarify it mam…
Caster sugar is not powdered sugar. It is a fine variety of sugar. But if you don’t have you can substitute it with powdered sugar.
Hi, you have wonderful recipes collection, but pls use both cup and gram measurement in your recipes
I have a cup to gram conversion chart in the blog side bar. I will try to include both in my future recipes..
Loved your recipes…I am new baker…all your recipes are so tempting and different that they insist to be baked!!! Most of your recipes use butter…I have been baking mostly with oil for healthier bakes…will it be ok to substitute same amount of oil in place of butter in your recipes ?
If the recipe asks to cream butter and sugar, then using oil instead will not work. But if there is melted butter in the recipe, then you can substitute with oil.
hi.. can this recipe be substituted with whole wheat flour? Or do i need to increase the amount of liquid?
thanks
Yes, you can, add 25 gm less of wheat flour.
Thanks for replying! sorry i have two more question: one, i noticed there is no baking soda in this recipe . I am planning to try this tomarrow so just want to check. second, i always wonder how do you decide the ratio of baking powder n soda. Some recipes uses just either of them but in other they go in different proportions. I ll highly appreciate to share your knowledge on this topic.
I usually use a combination of baking powder and soda. For every cup of flour, one tsp baking powder and half a teaspoon baking soda would be perfect.
Okay… i got it. but why in this recipe there is no baking soda? and in some other recipes baking soda is just double the amount of baking powder ( i think in tiramasu cake)?
Thanks again for replying! I just wanted to know the science behind this in eggless baking.
You can see that I use baking soda more than powder in most of my recipes. The leavening can be any type, either soda or powder, if it has an acidic medium added like vinegar or lemon juice or curd, it is perfectly fine to use just baking soda. And also some recipes, I convert them from egg based one to eggless, I keep the base ingredients pretty same as the original recipe. This is one of those.