Mawa Cake

As kids Mawa Cake was the only cake/ cupcake we knew. There were no black forest, red velvet cakes or fancy cupcakes with even fancier frosting. Only plain, simple, buttery but the oh so good mawa cakes.

My grandfather who used to work at fort, used to go down to Merwan's to get the cakes and we would wait the whole day for him to return with the cakes. They were special occasion treats for us.

Just a couple of days ago I read that the Merwan's will be closing it's doors forever this month. The news made me remember and crave the mawa cakes. It just so happened that I happened to have some mava left over from the gajar halwa I had made and decided to try the mawa cakes at home. Though my cakes are much lighter and not as loaded with butter as the original ones, they did a good job of satisfying my cravings :). As opposed to what I used to think, it is a pretty simple and straight forward recipe.

Ingredients

2 cups all purpose flour

1/2 tsp baking powder

1/4 tsp cardamom

A pinch of salt

150 gms(3/4 cup) mawa

100 gms caster sugar

2 eggs at room temperature

5-6 tablespoons milk

cashew halves for decorating

Pre heat the oven to180 degree celcius. Sift together the flour, baking powder, cardamom and salt. Set aside.

In a stand mixer, cream the mawa, sugar and butter together till light and fluffy. Turn the speed to slow, add the eggs and beat till well incorporated. Slowly add the flour mixture and the milk till you get a smooth mixture. Feel free to add more or less milk depending on the consistency of the batter.

Pour the batter into greased muffin tins and bake at 180 for 20-25 minutes. I divided my batter in to 6 muffin tins and one loaf pan. The loaf took a little longer, ~30 -35 minutes to cook completely.