Cardamom & Saffron Spiced Eggless Mawa Cake

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Flavored with cardamom, saffron and topped with whole lots of nuts, Mawa Cake is a beautiful take on the traditional Indian mithais. As its the time of festivities; with Raksha Bandhan, Teej and Janmashtmi just around the corner, I wanted to make a typical Indian sweet or a dessert however, my heart was stuck on baking a cake....this cake studded with classic desi flavors, therefore, came out to be my ultimate choice. A perfect combination of both the worlds, it is good to celebrate any traditional Indian occasion or even as an everyday bake. What more? it doesn't even require any kind of frosting and can be enjoyed as is with a cup of tea or coffee...


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Cardamom & Saffron Spiced Eggless Mawa Cake


INGREDIENTS

  • APF/ Maida - 1 and 1/2 cups
  • Super fine granulated Sugar - 1 and 1/4 cups
  • Crumbled Khoya/ Mawa/ Milk solids - 100 grams 
  • Olive oil - 1/2 cup
  • Whisked curd - 1/2 cup
  • Milk - 1/4 cup
  • Baking powder - 1 and 1/2 tsp
  • Salt - a pinch
  • Baking soda - 1/4 tsp
  • Assorted chopped nuts - a handful
  • Cardamom powder - 1 tsp
  • Saffron strands - 8 to 10
  • Vanilla essence - 1 tsp


Cardamom & Saffron Spiced Eggless Mawa Cake


METHOD

  • Sift together flour, salt, baking powder and baking soda. Keep aside.
  • Grease and line an 8" baking pan with butter paper. Keep aside.
  • In a mixing bowl, cream together, sugar and oil.
  • Next, add in curd, milk, cardamom powder, saffron strands and vanilla essence.
  • Whisk until nicely combined.
  • Now, add the crumbled khoya and again whisk until nicely combined.
  • Fold in the flour mixture in 3 batches. Do not overmix the batter.
  • Transfer the batter to the greased and lined baking pan.
  • Top with assorted chopped nuts.
  • Pop the baking pan in 180 degrees C preheated oven.
  • Bake at 160 degrees C for around 45 minutes.
  • Take the cake out of the oven and let it cool down to room temperature.
  • Demould by running a knife along the edges of the pan.
  • Enjoy with tea or coffee. Store in airtight container at room temperature for 3 to 4 days.

Cardamom & Saffron Spiced Eggless Mawa Cake



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