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How to make Mawa Cake with easy step by step recipe
Experience the heavenly delight of Mawa Cake, a traditional Indian treat with a moist and flavorful crumb, infused with the richness of mawa and aromatic cardamom.
Servings 8 inch cake
Calories 404kcal
Ingredients
- 180 gms APF/Maida
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1.5 tsp Cardamom Powder
- 1/2 tsp Nutmeg Powder
- 113 gms (1/2 cup) Butter softened
- 150 gms (3/4 cup) Caster Sugar refer notes
- 100 gms Mawa
- 2 eggs
- 125 gms (1/2 cup) Milk
- 100 gms Mixed Nuts chopped, refer notes
Instructions
- Preheat the oven to 180 degrees Celsius. Butter an eight-inch cake tin, dust with flour, and line the base with parchment paper.
- In a wide-mouth bowl, sift together the dry ingredients: flour, baking powder, baking soda, salt, cardamom powder, and nutmeg powder. Set aside.
- In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer fitted with the paddle attachment. Beat for approximately 2 to 3 minutes until well combined, being careful not to overbeat.Regularly scrape the sides of the bowl to ensure even mixing.
- Add the crumbled mawa to the butter and sugar mixture and beat well.
- Add the eggs, one at a time, beating thoroughly after each addition.
- Create the cake batter by alternating between the dry and wet ingredients, starting and ending with the dry ingredients. Begin by adding one-third of the dry ingredients and gently fold them into the mixture using a rubber spatula. When some traces of flour remain visible, add half of the measured milk and mix again. Repeat this process until no dry or wet ingredients remain.
- Transfer the cake batter to the prepared cake tin.Garnish the top with slivered almonds, pistachios, and broken cashew nuts.
- Bake the cake in the preheated oven for approximately 35 to 45 minutes, placing it in the middle rack of the oven.
- After baking, allow the cake to cool in the pan for an additional 10 minutes. Then, carefully invert it onto a wire rack to cool completely.Once cooled, slice and serve the delicious Mawa Cardamom Cake.
Notes
Ingredients Notes:
- Butter should be softened and not melted.
- If living in India use caster sugar or powder your granulated sugar and use. If in abroad you can use regular granulated sugar too.
- The cake is mildly sweet. You can increase the sugar up to 200 gms that is 1 cups if you prefer a slightly sweet cake to go along with your tea.
- Choice of nuts is personal. I am using almonds, pistachios and cashew nuts. The amount of nuts used on top is also dependent on one's choice. You can use as little as you want or can consider to skip too if making for someon
- Obtaining or substituting mawa: If unavailable, grate and thaw frozen mawa or use alternatives mentioned earlier. Homemade mawa is the best choice.
- Creaming butter and sugar: Softened butter is creamed with sugar until combined, avoiding overbeating for a light cake.
- Mixing dry and wet ingredients: Alternate between dry and wet ingredients, starting and ending with dry, for a balanced batter.
- Folding technique: Gently fold dry ingredients into batter, stopping when some flour remains to avoid denseness.
- Baking time and temperature: Monitor cake in oven as baking times may vary. Use toothpick test for doneness. Tent with foil if top browns too quickly.
- Burnt nuts: Discard any burnt nuts on top of the cake after baking.
- This recipe is adapted from my friend Freda's blog - aromaticessence.
Nutrition
Calories: 404kcal | Carbohydrates: 43g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 369mg | Potassium: 146mg | Fiber: 2g | Sugar: 20g | Vitamin A: 497IU | Vitamin C: 0.3mg | Calcium: 172mg | Iron: 2mg
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