Description
This Eggless Goan Mawa Cake is a rich, flavorful treat that combines the creamy texture of mawa with aromatic cardamom, offering a moist and tender cake without the use of eggs. Perfect for special occasions or as a delightful tea-time snack, this cake delivers the authentic taste of Goan cuisine with a soft crumb and a nutty topping of cashews and almonds.
Ingredients
Scale
Wet Ingredients
- 100 g Butter (unsalted recommended)
- 200 g Mawa (homemade or store-bought, unsweetened light mawa if preferred)
- 1 cup Milk (dairy or plant-based)
- 1 cup Curd (or yogurt substitute)
Dry Ingredients
- 240 g All-Purpose Flour (or whole wheat flour as substitute)
- 50 g Corn Flour (optional, omit if using cake flour)
- 150 g Powdered Sugar (or granulated sugar ground into powder)
- 1 tsp Cardamom Powder (or vanilla extract as alternate flavor)
- 1 tsp Baking Powder (fresh)
- 1 tsp Baking Soda (fresh)
Toppings
- 50 g Cashew Nuts (or other nuts or omit for nut-free)
- 50 g Slivered Almonds (or other nuts or omit for nut-free)
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to ensure it’s ready for baking the cake evenly.
- Cream Butter and Mawa: In a mixing bowl, cream together the unsalted butter and mawa using a hand mixer or whisk until the mixture is smooth and fluffy, about 3-5 minutes.
- Add Liquids: Stir in the curd and milk into the creamed mixture, whisking well until the batter is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, sift and whisk together the all-purpose flour, corn flour, powdered sugar, cardamom powder, baking powder, and baking soda to combine thoroughly.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined. Be careful not to over-mix to maintain the cake’s softness.
- Prepare Baking Tin: Grease an 8-inch square or 9-inch round baking tin. Pour the batter into the tin and spread evenly for uniform baking.
- Bake Cake: Bake in the preheated oven for 40-50 minutes. Test doneness by inserting a toothpick in the center; it should come out clean without wet batter.
- Cool and Finish: Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Optionally, dust the top with powdered sugar for a decorative finish.
Notes
- Ensure baking powder and baking soda are fresh for proper leavening and texture.
- You can substitute curd with yogurt for similar effects.
- Using unsalted butter allows for better control over saltiness and flavor balance.
- The cake can be stored at room temperature in an airtight container for 2-3 days or refrigerated for up to a week.
- Nuts can be omitted or replaced for nut allergies without affecting the overall texture significantly.
- To make the cake vegan, use plant-based milk, vegan butter, and a vegan yogurt alternative.
