Mawa Cake
Recipe Courtesy - Faranak Irani
- 125 gms Self raising flour
- 80 gms Almond meal
- OR
- 200 gms Almond meal (for gluten free option)
- 125 gms full cream milk powder
- 340 gms of Mawa at room temp
- 250 gms unsalted butter
- 4-5 eggs (size 7) at room temp
- 500 caster sugar / stevia
- pinch of salt
- ¼ tsp cardamom powder
- ½ tsp pure vanilla extract
- 100 ml fresh cream
Method
Sift all the dry ingredients together. In a bowl separate eggs white from yolks and whisk to form soft peaks. Grate the khoya/mawa or roughly grind to resemble bread crumbs. Melt butter and mix in the mawa to form a paste (heat in micro if required). Gradually mix in egg yolks one at a time to incorporate into the mawa mixture. Whisk in fresh cream followed by dry ingredients. Finally fold in the whipped eggs white. Spoon the mixture into greased muffin tray mendiant pans or loaf tins,
Bake in pre heated oven at 180 C for 10-12 min (for mini muffin) on fan bake, depending on the size of the pan and heat of your oven.
For Loaf tin bake for 15-17 min
Regular muffin tray 12-15 min
Recipe By
MafrinFounder, Zoroastrian Connection
IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer
