Mawa Cake Recipe is a classic tea time delicacy flavored with cardamom and topped with cashew nuts is made famous by Irani or Parsi bakeries. Soft and spongy tea cakes are very popular in bakeries today because of its flavors that comes from Parsi Cuisine. I have already made Mawa Cake earlier and shared in my blog but as Valentine day is approaching i thought of sharing a cup cake version using the same recipe. There is also an eggless version of this recipe in which the egg is replace by 1/2 cup of thick curd. Rest all ingredients used shall be the same. Try making these tea cakes and be show stopper in your kitty parties as well. Do share your feedback below and let me know more about your baking stories.
To make Parsi Mawa Tea cakes firstly sift flour, baking powder and salt together in a bowl and keep aside. In a separate bowl add sugar, crumbled mawa and butter. Blend using an electric blender till creamy. Now add 1 egg to the mawa mix and blend again till fluffy and light. Now add flour mix to the wet mix and fold in with a spatula till everything incorporates well. Add cardamom powder and milk. Mix gently to make a smooth batter. Line or grease the tray with cup cake holders and half fill the batter. Do not fill the liner full as the cake will rise. Place some cashew nuts on top and keep aside. Pre heat the oven at 180 degree for 10 mins. Place the cup cake holder on the middle rack and bake for 20-25 mins or till the tooth pick comes out clean. Rest the cup cakes on the rack for a while and then serve with your evening tea.
NOTE : If you want to make an eggless recipe, then replace egg with 1/2 cup of thick curd (whisked).