Eggless Mawa Cake

8 standard portions

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Ingredients

• 1.5 cups all purpose flour (195 grams)
• 1.5 teaspoon cardamom powder
• 1.5 teaspoon baking powder
• 1/4 + 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick (113 grams), at room temperature)
• 3/4 cup granulated white sugar (150 grams)
• generous pinch saffron strands
• 1/4 teaspoon cardamom essence (optional)
• 1/2 cup plain yogurt (whisked and at room temperature)
• 3/4 cup milk (6 oz, I used whole milk)
• 3/4 cup mawa (crumbled, 125 grams)
• 1 tablespoon chopped pistachios
• 1 tablespoon silvered almonds
• 1/2 tablespoon dried rose petal (crushed)

Method

1. Pre-heat oven to 350 F degrees and spray a 8-inch round pan with baking spray and set aside.In a large bowl sift together flour, cardamom powder, baking powder, baking soda and salt. Whisk everything together and set aside.
2. Using the paddle attachment of your stand mixer (or use your hand mixer), beat butter with sugar and saffron strands (crushed) until creamy.Add cardamom essence if using and mix again.
3. Now, add whisked plain yogurt and mix well.
4. Now, add half of the flour mixture and mix until combined. Followed by all of the milk and then the remaining flour. Mix until combined but do not over-mix.
5. Fold in the crumbled mawa and mix.
6. Transfer mixture to the prepared 8-inch round pan. Top with chopped pistachios, silvered almonds and dried rose petals. Bake the cake at 350 F degrees for 45-50 minutes or until toothpick inserted in the center comes out clean.Transfer cake onto a wire rack to cool completely. Slice mawa cake and serve with cup of chai or coffee.