Eggless Mawa Cake
An Indian Mawa Cake that's flavored with milk and cardamom and topped with nuts. It's delicious and perfect with a cup of tea.
Servings: 16 pieces
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cardamom
Wet Ingredients
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/2 tsp pure vanilla extract
- 3/4 cup mawa/khoya
- 3/4 cup whole milk
- 1/4 cup low-fat yogurt
Garnish
- 1 tbsp pistachios chopped
- 1 tbsp cashews chopped
- 4 almonds chopped
Instructions
Prep
- Preheat oven to 350 degrees.
- Butter an 8-inch springform pan.
- Set aside the dry ingredients... flour, baking powder, baking soda, salt, and cardamom.
Prepare the Batter
- Using an electric hand blender, mix the softened butter until creamy.
- Add the sugar to the creamed butter, blend for a couple of minutes until the butter and sugar form a creamy mixture.
- Like so.
- Add the vanilla extract and mawa/khoya. Blend for about a minute until all the ingredients are well combined.
- Now add all the dry ingredients. Blend for about 30 seconds until the flour has incorporated into the butter-sugar mixture. The batter should be crumbly.
- Add the milk and yogurt. Using a spatula, fold the milk and yogurt into the flour mixture. DO NOT MIX, FOLD THE MIXTURE.
- Pour the batter into the springform pan. Top with chopped nuts.
- Into the oven for 45-55 minutes. I baked my Mawa Cake for exactly 52 minutes.
Enjoy with a cup of tea!
Nutrition
Calories: 190kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 171mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg