Mawa Cake with Blanched Almonds
|100||grams of all purpose flour|
|1||teaspoon of baking powder|
|½||teaspoon of baking soda|
|200||grams of condensed milk|
|100||grams of khoya or mawa|
|2||tablespoons of milk powder|
|2||tablespoons of cashew powder or meal|
|1||teaspoon of vanilla extract|
|3||tablespoons of unsalted butter|
|½||cup of blanched almonds|
|100||ml of milk|
|1.||Line & grease 7" round pan. Preheat the oven 180° C. Sieve flour, baking powder & soda together 2-3 times.|
|2.||Mix all ingredients together except milk & blanched almonds. Add half the quantity of milk and beat 3-4 minutes. If required slowly add the balance milk.|
|3.||Pour the mixture in prepared tin & decorate with blanched almonds on top. Bake for 20-30 mins. Remove from pan & allow to cool completely.|
To blanch almonds, place them in boiling water for about 1 min. Drain & immediately place them in ice-cold water to stop further cooking. Peel the almonds.
Pre-heat the oven to 180º C. Toast almonds for 8-10 mins or until golden brown & fragrant. Allow them to cool & slice coarsely. Set aside.
To make Cashew Meal, coarsely grind cashews.
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.
Baking time depends on quality of mawa & hence you should check after 20 mins for bigger pan size.