Description
This Eggless Goan Mawa Cake is a rich, moist, and flavorful cake that captures the essence of traditional Goan baking without the use of eggs. Made with creamy mawa (milk solids), aromatic cardamom, and a blend of flours, this cake is perfect for celebrations or an indulgent treat. The use of curd adds a slight tanginess and helps achieve a tender crumb, while the nuts add texture and nutty aroma.
Ingredients
Scale
Wet Ingredients
- 100 g Butter (unsalted recommended)
- 200 g Mawa (homemade or store-bought; unsweetened light mawa optional)
- 1 cup Milk (any variety, including plant-based)
- 1 cup Curd (can substitute with yogurt)
Dry Ingredients
- 240 g All-Purpose Flour (whole wheat flour substitute possible)
- 50 g Corn Flour (optional if using cake flour)
- 150 g Powdered Sugar (granulated sugar ground to powder)
- 1 tsp Cardamom Powder (or vanilla extract as alternative)
- 1 tsp Baking Powder (ensure freshness)
- 1 tsp Baking Soda (ensure freshness)
Additional Ingredients
- 50 g Cashew Nuts (optional, or substitute/omit for nut-free)
- 50 g Slivered Almonds (optional, or substitute/omit for nut-free)
Instructions
- Preheat Oven: Set your oven to 160°C (320°F) to ensure it’s at the correct temperature for baking the cake evenly.
- Cream Butter and Mawa: In a mixing bowl, beat the butter and mawa together for 3-5 minutes until the mixture becomes smooth and fluffy, providing a light texture base for the cake.
- Add Curd and Milk: Stir the curd and milk into the creamed butter and mawa, whisking thoroughly to combine all wet ingredients into a uniform mixture.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, corn flour, powdered sugar, cardamom powder, baking powder, and baking soda until evenly blended.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined—over-mixing can make the cake dense.
- Prepare Baking Tin: Grease an 8-inch square or 9-inch round baking tin, then pour the batter in and spread it evenly for uniform baking.
- Bake: Place the tin in the preheated oven and bake for 40-50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool and Serve: Allow the cake to cool slightly in the tin before transferring it to a wire rack to cool completely. Optionally, dust the top with powdered sugar before slicing and serving.
Notes
- You can substitute cardamom powder with vanilla extract for a different flavor profile.
- Whole wheat flour can replace all-purpose flour for a healthier variant, but expect a slightly denser texture.
- If you are nut-sensitive, omit the cashew nuts and almonds or replace them with dried fruits.
- Corn flour helps lighten the texture; omit if using cake flour.
- Ensure baking powder and baking soda are fresh to achieve a good rise in the cake.
- The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
