Though Mawa or Khoya cake is quite popular in Mumbai as a tea time
cake, the origin of mawa cake was Iran. (Persia)
The original mawa cake, made with
all-purpose flour and eggs. Here is my version of pretty quick, simple, Gulten
free mawa cake recipe, without compromising its original taste, texture,
sponginess and flavor.
Ingredient : 3 eggs : ¾ cup of sorghums flour ; ¼
cup of tapioca flour (also corn flour can
be used) ; 100 gms of mawa (homemade) ;
¾ cup of sugar ; 1/3
cup of butter ; ¾ tsp of baking powder ; cardamom powder
In a bowl mix sorghums flour, tapioca flour and baking
powder and keep aside. In a separate bowl
beat the egg and sugar, until it became pale in color. Add cardamom powder and
blend further about a minute.
Add mawa to the egg mixture and beat at slow speed until it
mixed thoroughly. Add little by little the flour mixture to the egg mixture and
beat until it combine well. Pour the cake dough into the greased individual
small cake pan or in cup cake pan.
Transfer the cake pan’s into 180◦c pre-heated oven and bake
until it’s done. Allow to cool a bit and serve warm condition. Of course, with masala-chai.
