Description
This Eggless Goan Mawa Cake is a rich, flavorful Indian dessert made without eggs, combining the creamy texture of mawa with warming cardamom and crunchy nuts. Perfectly moist and aromatic, this cake is a delightful treat ideal for festive occasions or afternoon tea.
Ingredients
Scale
Wet Ingredients
- 100 g Unsalted Butter
- 200 g Mawa (unsweetened light mawa recommended)
- 1 cup Milk (dairy or plant-based)
- 1 cup Curd or Yogurt
Dry Ingredients
- 240 g All-Purpose Flour (whole wheat flour as substitute)
- 50 g Corn Flour (optional; omit if using cake flour)
- 150 g Powdered Sugar (can grind granulated sugar)
- 1 tsp Cardamom Powder (or 1 tsp vanilla extract as alternate)
- 1 tsp Baking Powder (ensure freshness)
- 1 tsp Baking Soda (ensure freshness)
Nuts
- 50 g Cashew Nuts (substitutable or omit for nut-free)
- 50 g Slivered Almonds (substitutable or omit for nut-free)
Instructions
- Preheat Oven: Set your oven to 160°C (320°F) to ensure it reaches the perfect temperature for even baking of the mawa cake.
- Cream Butter and Mawa: In a mixing bowl, beat the unsalted butter and mawa together until the mixture is smooth and fluffy, about 3-5 minutes, to create a creamy base.
- Add Wet Ingredients: Mix in the curd and milk, whisking thoroughly until all wet ingredients are fully integrated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, corn flour, powdered sugar, cardamom powder, baking powder, and baking soda so the leavening agents and spices are evenly distributed.
- Mix Batter: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, taking care not to over-mix as it can toughen the cake.
- Prepare Baking Tin: Grease an 8-inch square or 9-inch round baking tin with butter or oil to prevent sticking, then pour the batter evenly inside and smooth the top.
- Bake: Place the tin in the preheated oven and bake for 40-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when fully baked.
- Cool Cake: Let the cake cool in the baking tin for a few minutes before carefully transferring it to a wire rack to cool completely. Optionally, dust the top with powdered sugar for an elegant finish.
Notes
- Ensure baking powder and baking soda are fresh for proper rising of the cake.
- You can substitute cardamom powder with vanilla extract for a different but equally delicious flavor.
- For a dairy-free version, use plant-based milk and yogurt substitutes and vegan butter.
- Omitting nuts will make the cake nut-free and allergy-friendly.
- Do not over-mix the batter to maintain a light and fluffy texture.
- Use unsalted butter to control the salt content in the cake.
- The cake keeps well for 2-3 days when stored in an airtight container at room temperature.
