Eggless Kaaju Mawa Cake (Cashew Cake) in Blind Bake Mode – Chocolate Rasoi – Part 3
This is the 3rd recipe from Chocolate Rasoi Workshop that I attended in May. Earlier recipes were Eggless Chocolate Brownie & Eggless Blackforest Cake. Most of the recipes are using condensed milk in place of egg. Till date condensed milk is considered the best substitute for egg. This is also made using condensed milk. Apart from richness of condensed milk, this cake also contains the richness of Cashew & Maawa. Maawa is also known as khoya in many parts & most widely consumed in northern India in form of many sweets. Any sweet made with khoya & cashew is bound to be a favorite with all elders. And this is exactly why Anjli of Chocolate Rasoi nick-named this cake as Mother-in-law cake. Very apt name!!! :)
I baked this cake in 2 small tins as I wanted to try my hands at baking in Gas Tandoor. You see I didn’t want to burn the whole cake – so divided the batter. :) Baking in tandoor or pressure cooker is known as Blind Baking – as there is no temperature or time setting. For baking in tandoor, pre-heat the tandoor (covered) for 15 mins on slow flame before placing the cake. And even the cake is baked on slow flame till it is baked well from inside. To test, touch the cake & see and if you are sure it is done, then insert the toothpick and check as final step. (Please see my earlier post to know why not to insert toothpick many times in cake while baking). My experience says that time taken is almost same as an oven.
Kaaju Mawa Cake –
Recipe Source – Chocolate Rasoi Workshop
- 100 gm – All Purpose Flour
- 1 tsp – Baking Powder
- 1/4 tsp – Baking Soda
- 200 gm (1/2 tin) – Condensed Milk
- 100 gm – Khoya/ Mawa*
- 2 Tbsp – Milk Powder
- 2 Tbsp – Cashew Powder/Meal
- 1 tsp – Vanilla Essence
- 3 Tbsp – Unsalted Butter
- 15-20 – Chopped Cashew (for top)
- 100 ml – Milk
- Line & grease 7″ tin or 6 muffin cups. Pre-heat the oven 180 C**.
- Sieve flour, baking powder & soda together 2-3 times.
- Mix all ingredients together except milk & cashew pieces. Add half milk and beat 3-4 minutes.
- If required slowly add the balance milk.
- Pour the mixture in prepared tin & decorate pieces of cashew on top.
- Bake for 20 mins. Remove from pan & allow to cool completely.
The cake was really yum! I haven’t felt that good after eating a cake. This recipe is definitely a must when elders are visiting & I am looking forward to serve it to my MIL whenever I get the chance. (read – earn some brownie points ;) )
* In absence of mawa – use 2 Tbsp heaped cashew powder + 2 Tbsp heaped milk powder in addition to the quantity suggested above of cashew & milk powder. Or you can use Mawa Burfi in place of mawa.
** I baked at 180 C in oven but felt that my cake browned a lot on top. I suggest reducing the temp to 160 C as mawa cooks faster. Baking time depends on quality of mawa & hence you should check after 20 mins for bigger pan size.
Being from North India, success in baking in Tandoor has taken a worry off me – “How to bake when there is no electricity?” :)