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Mawa Cake (Khoya Cake)

Course Tea Time
Cuisine Indian
Keyword Baking, Cake, Indian, Tea Time
Servings 8 Servings

Ingredients

  • 1½ cups cake flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup neutral flavored oil
  • ¾ cup whole milk
  • ½ cup full-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 120 grams khoya/mawa (milk solids), finely shredded or crumbled
  • Sliced nuts, for garnish

Instructions

  1. Preheat oven to 350°F and set aside a greased 9-inch springform pan.

  2. In a large bowl, whisk together cake flour, ground cardamom, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together sugar and oil until completely incorporated . Add milk, yogurt, and vanilla, whisking until smooth with each addition.
  4. Add the flour mixture to the liquid mixture, and gently whisk until thoroughly combined. Gently fold in shredded khoya/mawa.
  5. Transfer batter to prepared pan and garnish with sliced nuts. Bake until golden brown and an inserted toothpick comes out clean, about 40 to 45 minutes. Check on the cake at the 30-minute mark; if it seems to be browning too fast, loosely tent the cake with aluminum foil.
  6. Remove cake from oven and cool for 20 minutes before attempting to remove from the pan.

Recipe Notes

You can make your own cake flour by pouring 1 1/2 cups of all-purpose flour into a bowl. Remove 3 tablespoons of the flour, and add 3 tablespoons cornstarch. Sift this mixture a few times. Homemade cake flour is ready.