Marble Mawa Cake

 

Marble Mawa cake

Milk solid (Mawa or khoya) based cake, with Dry fruits topping. Its mild sweetness makes a perfect combo with cup of tea & coffee.

I’ve shared Mawa cake Gulten free version using home made mawa this time tried with instant mawa & marble cake

Ingredient :

For mawa : 1 tsp – butter ; 1/4 cup -milk ; 1/2 cup – milk powder

For cake : 120 gms – butter ; 1 cup – powdered sugar ; all purpose flour – 1 & 1/2 cup (remove 1 tbsp of flour) ; 1 tsp – baking powder ; 1/4 tsp – baking soda ; 1 egg ; 3/4 cup – milk ;1/4 tsp – cardamom powder ; 1/4 cup – chopped nuts ; 1 tbsp – coco powder

Mawa Preparation : In a thick bottom pan heat the milk & butter, add milk powder little by little (on low flame) and stir continuously to prevent lump formation.

Cake Preparation : In a bowl, mix flour, baking powder & baking soda and keep aside. In a separate bowl beat the butter and sugar, until it became pale in colour. Add egg to the mixture and beat at slow speed, until it mixed thoroughly. Add mawa along with other dry ingredient and milk. start to beat further until it combined well.

Separate the batter into two portion and add 1 tbsp of coco powder into one portion (if needed add 1 tsp of milk) and mix well.

Pour the plain batter into greased cake pan and sprinkle some nuts then pour coco batter portion and swirl. Sprinkle the nuts and transfer the cake pan into 180◦c pre-heated oven and bake until it’s done.

Gulten-Free Mawa Cake

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.