Eggless Goan Mawa Cake

Why Make This Recipe

Eggless Goan Mawa Cake is a delightful treat that brings a taste of India to your kitchen. This cake, often enjoyed during celebrations and festivals, is a unique blend of flavors and textures. It is moist, rich, and filled with the goodness of mawa, a type of evaporated milk. This recipe is perfect for those who are vegetarian or have egg allergies. With its fragrant cardamom, crunchy nuts, and the sweetness from mawa, every bite is sure to please!

One of the best parts about making this cake is the simplicity of the ingredients. You may already have some or all of them in your pantry. The lack of eggs does not compromise the cake’s flavor or texture. Instead, it allows other ingredients to shine, creating a delicious and satisfying dessert.

This cake is versatile and can be served on various occasions—be it a birthday, a festive gathering, or even as an everyday treat. It pairs wonderfully with tea or coffee, making it an excellent choice for afternoon snacks. If you have friends or family who are not familiar with eggless desserts, this cake will surely surprise and impress them!

How to Make Eggless Goan Mawa Cake

Creating the Eggless Goan Mawa Cake is a straightforward process. It involves combining wet and dry ingredients, folding in nuts, and baking until fragrant and golden. With only a few steps to follow, you’ll find that even novice bakers can produce a professional-looking cake.

Ingredients

• 100 g Unsalted Butter
• 200 g Mawa (or khoya)
• 1 cup Milk
• 1 cup Curd (or Yogurt)
• 1 tsp Cardamom Powder
• 240 g All-Purpose Flour
• 50 g Corn Flour
• 150 g Powdered Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 50 g Cashew Nuts
• 50 g Slivered Almonds

Directions

1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This ensures that your cake bakes evenly from the moment it goes into the oven. Grease an 8-inch round cake tin with some butter to prevent the cake from sticking.

2. Cream the Butter and Mawa: In a mixing bowl, take the unsalted butter and cream it until smooth. This step is crucial as it helps to incorporate air into the batter, resulting in a light texture for the cake.

   Add the mawa to the creamed butter and mix well until combined. The mawa gives the cake its rich flavor and moisture. It’s important to ensure there are no lumps in the mixture.

3. Add Milk and Curd: Gradually pour in the milk and curd (or yogurt), mixing continuously until the mixture is smooth. The addition of curd not only helps to bind the ingredients but also contributes to the cake’s fluffiness.

4. Sift and Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, corn flour, baking powder, baking soda, cardamom powder, and powdered sugar. Sifting is essential as it removes lumps and aerates the flour, ensuring a light cake.

   Once sifted, gently fold the dry ingredients into the wet mixture. Do not over-mix; just combine until you can no longer see dry flour. Over-mixing can lead to a dense cake.

5. Fold in Nuts: Finally, add the cashew nuts and slivered almonds. These nuts add a nice crunch to the cake and enhance its flavor. Fold them in gently so as not to deflate the batter.

6. Transfer to Cake Tin: Carefully pour the batter into the prepared cake tin, spreading it evenly. Give the tin a gentle tap on the counter to remove any air bubbles that may have formed.

7. Bake the Cake: Place the cake tin in the preheated oven and bake for about 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean, or the top is golden brown.

8. Cool the Cake: Once baked, let the cake cool in the tin for about 10 minutes. This helps it to set before transferring. After that, gently remove it from the tin and place it on a wire rack to cool completely.

9. Serve: Once cooled, you can serve the Eggless Goan Mawa Cake as is or sprinkle some powdered sugar on top for an added touch of sweetness.

How to Serve Eggless Goan Mawa Cake

This cake can be served in several delightful ways. It can stand alone as a beautiful centerpiece for your dessert table. You may also want to serve it with a cup of masala chai or coffee, which complements the cake’s flavors perfectly.

For those looking to elevate the experience further, consider serving the cake with a drizzle of honey or a dollop of whipped cream. Alternatively, you could make a simple fruit compote and place it on the side for a fresh contrast to the rich cake.

If you’re celebrating a special occasion, consider decorating the top of the cake with some edible flowers or extra slivered almonds for a festive touch. A couple of fresh berries can also add a pop of color and additional flavor to the presentation.

How to Store Eggless Goan Mawa Cake

Storing your Eggless Goan Mawa Cake properly ensures that it remains fresh and delicious for several days. Once the cake has cooled completely, turn it out and wrap it in plastic wrap or place it in an airtight container. This prevents it from drying out and allows it to retain its moisture.

The cake can be stored at room temperature for up to three days. If you want to keep it longer, refrigeration is the way to go. Just remember to bring it back to room temperature before serving so that the flavors can truly shine.

For longer storage, you can freeze your cake. Wrap the cooled cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It will keep well in the freezer for up to three months. When you are ready to enjoy your cake, simply thaw it in the refrigerator overnight and then bring it to room temperature before serving.

Tips to Make Eggless Goan Mawa Cake

1. Use Fresh Mawa: The quality of mawa (or khoya) plays a significant role in the flavor of the cake. Use fresh mawa for the best results, as it contributes to the richness and moisture content of the cake.

2. Room Temperature Ingredients: Ensure that your butter, milk, and curd are at room temperature before you start mixing. This helps to achieve a smooth batter and ensures even baking.

3. Don’t Overmix: When combining the dry and wet ingredients, mix gently. Overmixing can make the cake dense, which is not the texture you want for this type of cake.

4. Check for Doneness: Every oven can vary slightly in temperature, so it’s always best to check your cake a few minutes before the suggested baking time. Insert a toothpick to see if it comes out clean.

5. Experiment with Flavors: While the traditional recipe uses cardamom, feel free to experiment with other spices or flavors. A hint of vanilla or a splash of rosewater can add a lovely twist to the cake.

Variation

If you’re interested in changing things up a bit, there are a few ways to add your personal touch to the Eggless Goan Mawa Cake. You can include grated coconut for added texture and flavor. If you like fruits, try adding some chopped dried fruits like apricots, raisins, or dates into the batter for a fruity kick.

Another variation could be to add chocolate. Fold in chocolate chips or cocoa powder into the batter for a chocolate version of the cake. You can also top it with cream cheese frosting or ganache for a more indulgent treat.

For a savory twist, consider adding spices like cinnamon or nutmeg to the batter. The flavor profile will change but can be just as delightful!

FAQs

1. Can I use store-bought mawa?

Yes! Store-bought mawa is convenient and can save you time. Ensure to check the freshness and quality of the mawa when purchasing.

2. Is there a substitute for mawa?

While there is no exact substitute for mawa, you can use ricotta cheese or even make a quick version by evaporating milk to thicken it. However, the cake’s texture and flavor may vary slightly.

3. How can I make my cake more moist?

Adding a bit of extra milk or curd can help enhance the moisture of the cake. Additionally, don’t overbake the cake, as dry cakes will not have the same moist texture.

4. Can I make this cake in advance?

Absolutely! The cake can be made a day in advance. Just store it properly to maintain its freshness and flavor.

5. What can I do if I don’t have cardamom powder?

While cardamom gives this cake its unique flavor, you can substitute it with ground cinnamon or nutmeg for an alternative taste. Alternatively, you can simply leave it out.

Making Eggless Goan Mawa Cake is not just a cooking process but an experience filled with delightful aromas and flavors. It’s a wonderful way to introduce your family and friends to the joys of eggless baking. With simple ingredients and easy steps, you can create a masterpiece that everyone will love! Whether it’s for a special occasion or a casual snack, this cake is sure to be a hit! Enjoy baking!

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