Today the blog turns nine. Just like Sruti, the blog is another baby which is close to my heart. But every year, I do forget to make something special on the blog birthday. This year, I wanted to make a simple cake and also wanted to revive my YouTube channel. So I made a video for making this cake. There is one more thing special about this cake. I also wanted to start a theme based baking to keep things interesting. Not everyone owns an oven. I get so many queries from readers on how to bake with out an oven. So keeping those readers in mind, this new series starts in my YouTube channel. Baking without Oven. So if you are in a place with no oven or there is a power cut and can’t use your oven that day, then this series will help you.
Over the years, I have used so many alternatives to oven. The first one is with a cast iron pan with sand in the base, which helps in keeping the heat uniform. This was introduced to me by my mom. Then came the version of baking in a pressure cooker with crystal salt instead of sand. Then I baked with just a pressure cooker and now I use my anodised pan to bake. The only disadvantage of baking without oven is the heat source is from the bottom. So the top won’t get the nice brown colour as we get in an oven, but except for that, the cake or bread turns out fantastic. The texture is on point and what more can you ask? So with this series I hope to inspire so many to bake even without an oven at home. Baking at home is always special because we use quality ingredients without any added chemicals, that is what is missed in bakery cakes. So join hands with me and bake without oven.
Mawa cake is one of my favourite cakes to bake. Recently I baked it numerous times for some orders. But it has been long since I baked it eggless. So to start my #bakingwithoutovenseries, I made this eggless mawa cake today. The mawa is one of my quick to make mawa without MW. It has milk powder, cream and milk and gets ready within ten minutes. Make it aheadas it will be easier to make the cake. Even if preparing the mawa fresh, make it two hours before your cake making as it needs time to cool down to be added in the batter. At first I thought of using wheat flour for the cake, but after a failed carrot cake yesterday, I didn’t want to experiment again. I see so many amazing cakes with wheat flour in FB, but somehow I haven’t yet nailed a single recipe with wheat flour. I can do awesome breads, but cake, it still haunts me. If you have any pointers, please leave it in the comment section. It will be useful in my next experiment.
Milk Powder – 100 gm
Amul Fresh Cream – 75 ml
Milk – 75 ml
For The Cake:
Butter- 50 gm
Mawa – 90 gm
Sugar – 100 gm
Curd – 65 ml
Cardamom Powder – 1/2 tsp
All Purpose Flour/ Maida – 130 gm
Corn Flour- 2 tbs
Baking Powder-1/2 tsp
In a pan, mix together milk powder, milk and cream and turn on the heat.
Keep on stirring the mixture until it becomes thick.
Remove from heat and allow it to cool completely.
For The Cake:
On low flame, place a heavy bottomed pan with a lid and preheat it.
By the time, it is preheating, let us make the batter.
Grease and line a 6″ cake tin and keep it ready.
In a bowl, add butter, sugar, cardamom powder and mawa.
Beat until all the ingredients are incorporated.
Add in curd and beat until combined.
In a separate bowl, mix together flour, corn flour and baking powder and keep it ready.
Add some flour mix and half of the milk and with a spatula mix to combine.
Now add another batch of flour and remaining milk and mix again.
Finally add the remaining flour and fold in to make a thick batter.
Pour the batter into the tin and garnish it with cashew nuts on top.
Place the tin inside the preheated pan, cover and allow it to bake on the same low flame for 40 – 45 minutes.
Once a tooth pick inserted comes out clean, gently and carefully remove the tin from the pan and allow it to cool for 5 minutes.
Flip the cake onto a wire rack and let it cool completely before slicing.
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