Supersoft Mawa Cake

This cake is incredibly easy to make, no matter how stressed out you are. It has been my all-time favourite – a tea-time companion or a post-meal delight. It has been in most demand among my friends and family. It is aromatic, soft and moist. This is the easiest cake I know. So buckle up and get baking!
Mawa Cake

Ingredients:
4 eggs
Castor sugar – 230 gms
Self raising flour – 110 gms
Firmly packed and grated mawa – 110 gms. Can increase mawa to 200 gm
Butter – 150 gms
Baking powder – 1/2 tsp
Vanilla essence – 1 tsp
Rose essence – 5-6 drops

Method:

1. Preheat the oven to 190ºC. Butter and line a 21cm / 8 inch springform tin
2. Mix mawa, flour and baking powder together
3. Beat the butter until fluffy
4. Add sugar and essence and beat
5. Add eggs one at a time and beat for 30 secs after adding every egg
6. Add the dry ingredients and mix. Do not beat the mixture else the cake will harden. The mixture should be of  a dropping consistency
7. Bake at 190ºC for 20 minutes. Check by inserting a skewer. If it comes out clean, the cake is done. Else leave it for few more minutes
8. Take the cake out of the oven and leave it on a wire rack for 30 mins to cool

P.S.: You can sprinkle cashews on the top of the mixture before putting it in the oven, just to add a bit of crunch to it.
You can also make 20 cupcakes out of this mixture.

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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