I had always heard about cakes that are made by Parsi or Irani bakeries but never got a chance to visit. It was around a year back when my sister brought me a classic cake from some Parsi bakery in Mumbai and that was when i was introduced to MAWA CAKE. Extremely soft and moist cake made with mawa/milk solids, flavored with cardamom and topped with cashews is something to die for. The aroma is truly exotic and is a super delightful snack option for your tea time parties.
The recipe here is adapted by Veg Recipes Of India and trust me it’s a fool proof recipe. Prefect proportions of ingredients and easy to make steps. Though the original recipe is made with whole wheat flour and i opted for all purpose flour but it also calls for a 50-50 option. So you can any day mix both the flour in half proportions. Use of cashews depends from person to person like i chose to decorate my cake with plenty of them.
Prep Time | 15 minutes |
Cook Time | 55 minutes |
Servings |
servings
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- 2 cups All Purpose Flour or Whole Wheat Flour
- 1 cup sugar powdered
- 1 cup unsalted butter
- 1 cup Full Fat Milk
- 4 tbsp fresh cream i used Amul Fresh Cream
- 1 tsp baking powder
- 1/2 tsp baking soda sodium bi-carbonate
- 1 tsp Cardamom Powder
- 1 pinch salt
- 1 cup Mawa grated
- 1 cup Cashews
Ingredients
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|
- Pre heat the oven at 180 degree C for 15 mins. Grease and line a 8 inch baking pan and keep aside.
- Sift flour, baking powder, baking soda, salt together and keep aside.
- Cream sugar and butter together till light and creamy. Add grated mawa and mix well.
- Add the flour mix into the mawa mix and fold in to make a thick batter.
- Now add milk and cream and and mix nicely such that everything incorporates well.
- Pour in the batter in the lined pan and spread evenly.
- Gently tap the pan and decorate with cashews making a floral pattern.
- Bake the cake in the pre heated oven for 50-55 mins at 180 degree C. Time of baking may vary from oven to oven so adjust accordingly and check by piercing a tooth pick in center till it comes out clean.
- Cool the cake on a wire rack and carefully remove from the pan.
- Cut in slices and serve with tea or coffee.
If you like this recipe then try making at home and enjoy as a tea time snack. Do not forget to share your views and feedback with me in comments below.
Love : Shaheen
20 comments
Lovely. I will be trying this soon.👍👍
Thanks dear 🙂 would appreciate if you share the feedback here.
Will try .my self.Thanks
Wonderful! Thank you so much and pls do keep me posted. Would love to hear from you 😊
For how many days does this stay fresh?
Hi, thanks for stopping by! Well Mawa Cakes Shelf life is less than any other normal cake. It’s advised to be consumed withing 2 days.
Would love to try this. Can you pls help me with what’s the measurement of the cup being referred here ?
Tried mawa cake it was yummy 😋.Tq and all the best for ur upcoming recepies 😊
Thanks a lot 🙂
I would like to use eggs. How can I tweak the recipe?
Does fresh cream mean heavy whipping cream?
Yes you can use eggs in this recipe and fresh cream here indicates either home made malai or i use Amul fresh cream too.
I dont have amul fresh cream or home made fresh cream..any other substitute?
You can use fresh malai 🙂
Hello Shaheen , I made this cake , hit my tea party thanks
That’s amazing! Thanks for your valuable feedback. Happy cooking!
Love the sound of this cake you say 1 cup of unsalted butter which cup or can you give appprox weight please .
1 cup here is the measuring cup or you may weigh it as 100 grams
thank u so much 🙂
Loved making this cake.Have posted a pic of my creation .Thanks for this fail proof recipe dear.
thanks for trying 🙂