Mawa cake, also known as milk cake, is a popular dessert that originated in the Indian subcontinent. It is typically eaten throughout India, Nepal, Bangladesh, and Pakistan. Most desserts in India contain milk as one of the main ingredients, and the word milk has many names depending on the region. For example, milk can be known as mawa, khoya, koa, kova, maua, khuwa, khava, khuaa or kurauni. This cake is big enough to serve at least six people and goes perfect with masala tea.
This is a simple cake with hints of cardamom. After tasting, this cake instantly makes you realise how special cardamom is and even though it is only in there in small amounts, it makes itself present with its strong aroma. This is my favourite type of sponge cake, it is light, airy but holds itself very well. It won’t just fall apart when cutting it, and when biting, it has a bite.
The fragrant cake has a similar texture to banana bread, but with more of a creamy taste. This cake is no regular cake, it is special. It is a perfect cake to serve with tea or coffee but will be delicious served with any hot drink. The crunchy pistachio and almond adds contrast to the texture. You could cook this cake in two batches and fill in the middle to make it suitable as a birthday cake. In terms of filling, we would recommend a combination of whipped cream with chopped pistachio and some more green cardamom powder.
Something worth thinking about with the sugar is that traditionally this cake contains 200 grams of sugar, however we made it again with 130g and found it tasted better which is why we put the final sugar amount to 150g - Please feel free to adjust the sugar to your personal taste even with the lowest amount of sugar, the cake still had plenty of sweetness and it is not missed.
Mawa milk cake recipe videoIngredients
- All purpose flour (170g)
- Baking powder (1/2 tsp)
- Cardamom Powder (1/4 tsp)
- Sea salt (pinch)
- Khoya / Mawa / Milk powder (100g)
- Unsalted butter (85g)
- Sugar (150g)
- Eggs (2)
- Milk (100ml)
- Peeled almonds (for garnish)
- Chopped pistachios (for garnish)
- Start by preheating your oven to gas mark 4, then grease a 7" cake tin and set it aside.
- In a bowl, sieve together flour, cardamom powder, baking powder, salt, combine, then set aside.
- In another bowl, whisk together the milk powder, butter and sugar with an electric whisk for about 5 minutes until fluffy.
- Add one egg to the mixture at a time and whisk until combined.
- Add a little flour and milk and mix in between to ensure that the batter remains smooth and pourable.
- When everything is combined, pour the batter into the cake tin and sprinkle the almonds and pistachios on top.
- Place the cake tin into the oven to bake for about one hour. You can test if the cake is cooked by inserting a skewer into the centre of the cake. If it comes out clean, it is cooked.
- Remove the cake from the oven, allow it to cool and serve with masala tea.