Fresh Mawa Cake
An ode to the Parsee Mawa cakes of Bombay…
(made from around 1 litre of milk)
soft (preferably unsalted)
(in a one-cup measure add two tbsp cornflour and top with maida or APF)
5 – 6
(grind the tiny seeds inside into a fine powder)
to tast (omit if using salted butter)
Preheat the oven to 180 C.
Sift together the flours, baking powder and cardamom powder (and salt if using).
In a bowl, beat the butter, mawa and sugar well till creamy and fluffy.
Then, add the eggs, one by one till well incorporated.
Now, add the milk and beat well.
Finally, add the sifted flour mixture and stir to just incorporate.
Pour the batter into a lined tin and bake for an hour till a knife comes out clean.