This is by far my favourite cake in all respects. The taste is heavenly of course but the winner for me is that you don’t need your weighing scales at all. Just a few measuring cups and viola, you are done!
This cake is so good that I made it three days in a row and still didn’t manage to get a decent picture for my blog. It was devoured after dinner, during breakfast and once when it came out of the oven, steaming hot!
Do try it out and let me know how it was…
Thanks to Savita Kulkarni from cooks forum who shared this recipe first and then to all those who trended it in the next few days.
To prepare the mawa –
1/2 cup milk powder
1/4 cup milk
1 tbsp butter
For the cake –
1/2 cup butter
1 cup sugar
1 cup plain flour
1 tsp baking powder, 1/2 tsp b. Soda
1/2 cup milk
1 tsp cardamom powder
Pinch of saffron
Beat till fluffy the eggs, butter and sugar.
Add flour, baking powder and baking soda.
Add to egg mix.
Add cardamom powder and saffron.
Add the crumbly mawa and mix well.
Add milk to attain desired consistency.
Top with chopped nuts.
Pour in a cake tin and bake at 180* for 30 mins.
Heat butter in a non stick pan and add milk powder and milk. Keep stirring till the mix becomes thick and dry. When it becomes crumbly, take it out and cool.