Eggless mawa cake
A tender Parsi-style tea cake with khoya, cardamom and a warm bakery aroma—made without eggs.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 1 hour 10 minutes
- Makes
- One 20 cm round cake
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 20 cm round tin
- Baking paper
- Mixing bowls
- Whisk and spatula
Bring yoghurt, milk and butter to room temperature. Cold ingredients can leave the batter lumpy and make the cake bake unevenly.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Grease and line a 20 cm round tin.
- 2
Whisk butter and sugar until light. Beat in yoghurt, then fold in crumbled mawa.
- 3
Sift flour, baking powder, baking soda, cardamom and salt. Add it in two additions, alternating with milk, and fold just until smooth.
- 4
Spread the batter into the tin and scatter nuts over the top.
- 5
Bake for 35–45 minutes, until the centre springs back and a skewer comes out clean. Cool 15 minutes before turning out.
Your baking notes
Notes stay on this device.