60 Min
Mawa Cake
A buttery teacake infused with cardamom, the vanilla of India. We drizzle them with heavy cream after they come out of the oven and let it slowly seep into the cake.
A buttery teacake infused with cardamom, the vanilla of India. We drizzle them with heavy cream after they come out of the oven and let it slowly seep into the cake.
Cook Time
60 Minutes
Serves
10
Directions
Step 1
Preheat oven to 325°F and grease cake pan.
Step 2
In a stand mixer, using the paddle attachment, whip the butter for 3 to 4 minutes until creamy. Then add the sugar and continue whipping until light and fluffy. Make sure the mixture is smooth and fully incorporated by scraping the bottom of the bowl periodically.
Step 3
Add the eggs one at a time and mix until fully incorporated, continuing to scrape down the sides of the bowl.
Step 4
Combine the dry ingredients, including the Khoya.
Step 5
Combine kewra water, heavy cream, and milk. Alternate adding the dry ingredients and wet ingredients slowly into the stand mixer. Continue to scrape down sides of the bowl until all ingredients are incorporated.
Step 6
Pour mixture into greased cake pan. Sprinkle with pistachios. Bake at 325°F for 30 to 45 minutes or until cake tester comes out clean. Once removed from oven, poke a few holes in the cakes with a toothpick and drizzle with heavy cream. Cool for a few minutes before serving.
Notes & Variations
- Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
- Khoya is evaporated milk solids – find at most Indian grocers or substitute with ricotta.
- Enjoy with morning or afternoon cup of chai.
Ingredients
85 grams butter, at room temperature
283 grams cane sugar
4 eggs, large at room temperature
212 grams all-purpose flour
28 grams semolina
1/2 tablespoon baking powder
170 grams finely grated Khoya (condensed milk solid)
1 teaspoon kewra water
113 grams heavy cream
66.25 grams whole milk
Chopped pistachios for garnish
119 grams heavy cream to drizzle
Step 1
Preheat oven to 325°F and grease cake pan.
Step 2
In a stand mixer, using the paddle attachment, whip the butter for 3 to 4 minutes until creamy. Then add the sugar and continue whipping until light and fluffy. Make sure the mixture is smooth and fully incorporated by scraping the bottom of the bowl periodically.
Step 3
Add the eggs one at a time and mix until fully incorporated, continuing to scrape down the sides of the bowl.
Step 4
Combine the dry ingredients, including the Khoya.
Step 5
Combine kewra water, heavy cream, and milk. Alternate adding the dry ingredients and wet ingredients slowly into the stand mixer. Continue to scrape down sides of the bowl until all ingredients are incorporated.
Step 6
Pour mixture into greased cake pan. Sprinkle with pistachios. Bake at 325°F for 30 to 45 minutes or until cake tester comes out clean. Once removed from oven, poke a few holes in the cakes with a toothpick and drizzle with heavy cream. Cool for a few minutes before serving.
85 grams butter, at room temperature
283 grams cane sugar
4 eggs, large at room temperature
212 grams all-purpose flour
28 grams semolina
1/2 tablespoon baking powder
170 grams finely grated Khoya (condensed milk solid)
1 teaspoon kewra water
113 grams heavy cream
66.25 grams whole milk
Chopped pistachios for garnish
119 grams heavy cream to drizzle
Notes & Variations
- Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
- Khoya is evaporated milk solids – find at most Indian grocers or substitute with ricotta.
- Enjoy with morning or afternoon cup of chai.
Tags:
60 Min
Tags:
60 Min
SMALL SWEET BITES.
Teacakes can be the perfect morning or afternoon snack! Enjoy with fresh cream & a cup of chai.
THE PERFECT SNACK
