Irani mawa cake
This warm soft mawa cake with cardamom and nutmeg reminds me of Parsi bakeries in Mumbai. Merwan’s bakery has the best mawa cakes and this recipe is as close as I could get to those. The cake has a dense texture from mawa or milk solids and yet tastes light and heavenly. This cake is perfect for tea time. I like my cake a little warm with a hot cup of masala chai.
For the best tasting cake, use freshly ground green cardamom powder and freshly grated nutmeg. I’ve never tried this cake with milk powder, but if mawa is not available where you live, you may try substituting milk powder in the recipe.
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Before the holidays, I make a ton of these cakes in small aluminum baking pans to give as gifts. Everyone loves these cakes.
- 1/2 cup unsalted butter or ghee
- 1 cup sugar
- 1 cup grated mawa or milk powder
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp green cardamom powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp nutmeg powder
- 1/2 cup milk
- 1/4 cup sliced almonds or pistachios
- Preheat oven to 350 degrees.
- Cream together butter and sugar.
- Add grated mawa or milk powder and mix.
- Beat 2 eggs into the mixture.
- Add all the remaining dry ingredients and milk, except the nuts.
- Pour the batter into a greased baking pan lined with parchment paper.
- Sprinkle almonds or pistachios on top of the batter.
- Bake in preheated oven for about 35 minutes or until a toothpick comes out clean.
Happy Eating and Feeding!