A rich and delicious cake made with mawa and all purpose flour/atta. This is one of the best tea time cakes I have personally had. It has beautiful crumbs and bakes perfectly every single time I have made it.
I have kept the recipe basic. There is no addition of nuts or saffron or any spice, besides the basics. There is no need to do any kind of frosting or icing on the cake. The cake tastes good as it is – simplicity at its best!
Mawa CakeCourse: SnacksCuisine: ParsiDifficulty: Easy
The best tea time cake you’ll ever have. Mawa cake.
Butter – 100 gms, soft and at room temperature
Sugar – 1 cup
Mawa – 200 gms, crumbled and at room temperature
Fresh Cream – ¼ cup
Eggs – 2, at room temperature
Vanilla Essence – 1 tsp
All Purpose Flour – 1.5 cups
Baking Powder – 1 tsp
Baking Soda – ¼ tsp
Cardamom Powder – ¼ tsp
Nutmeg Powder – ¼ tsp
Salt – ¼ tsp
Milk – ¼ cup + 2 tbsp
Slivered/Chopped Almonds (or any other nuts of choice)
- Grease and line an 8-inch baking tin with parchment paper.
- Preheat the oven at 180C for 15 min.
- Mix together the all-purpose flour, baking powder, baking soda, cardamom powder, nutmeg powder and salt in a bowl and keep it aside.
- In another bowl, whip together the butter, sugar, mawa and cream till everything is well combined, pale and fluffy.
- Add the eggs and vanilla essence and whip till combined.
- Fold in half of the flour mix along with half of the milk to the cake batter. Repeat it with the remaining flour and milk till there are no dry streaks.
- Pour the batter into the prepared cake tin and level it up.
- Top it up with the almonds/nuts and tap the cake tin a couple of times to level the batter.
- Bake this at 180C for about 50-60 min till the top is a nice golden-brown color and a skewer inserted comes out clean.
- Let the cake cool completely before slicing and serving.