Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake despite being eggless 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is made without eggs as the name suggests, I had no plans to make this immediately after the Parsi mawa cake recipe that I posted yesterday. But it so happened that I received many messages and some emails asking for an eggless/ egg free version of the same. I felt it was necessary to do soon so that my readers can try if they so wish to, hence today I’m posting an egg free version here.

I saw a few videos on YouTube long back on egg free mawa cake and it is pretty much like my Egg free Ribbon Cake recipe with a few modifications here and there. The texture, to my surprise has turned out well and the taste is really caramel like, which I loved!!

Let’s move on to the recipe.

Preheat the oven @180’c.

In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.

Add 1/4 cup of milk and whisk again.

Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.

Whisk well.

Add grated khoya/ mawa.

Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.

Grease a 9″ loaf pan, line the base with a piece of parchment.

Pour the batter into the pan, sprinkle some sliced pistachio on the top.

Tap the pan a few times on the work surface to release air bubbles.

Bake for 40-45 minutes @180’c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.

If the cake is under cooked, bake for another 5-10 minutes.

Cool the cake on a cooling rack for an hour before de moulding it and slicing.

I’ll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9"loaf

Light, moist and delicious egg free Parsi Mawa Cake is easy to make and goes well with tea/ coffee!

Ingredients

• 1/2 tin condensed milk (1/2 of 400gm tin)
• 3 tbsp. soft unsalted butter
• 1 cup Maida / APF
• 1 tsp baking powder
• 1/2 tsp baking soda
• 4 tbsp. powdered sugar (adjust this to taste preference)
• 1/2 tsp cardamom powder
• 1/2 cup grated mawa/ khoya
• 2 tbsp. sliced pistachio

Instructions

1. Preheat the oven @180'c.
2. In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.
3. Add milk and whisk again.
4. Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.
5. Whisk well.
6. Add grated khoya/ mawa.
7. Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.
8. Grease a 9" loaf pan, line the base with a piece of parchment.
9. Pour the batter into the pan, sprinkle some sliced pistachio on the top.
10. Tap the pan a few times on the work surface to release air bubbles.
11. Bake for 40-45 minutes @180'c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.
12. If the cake is under cooked, bake for another 5-10 minutes.
13. Cool the cake on a cooling rack for an hour before de moulding it and slicing.
14. I'll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Notes

Use good quality mawa. Do not over mix the batter. Let the cake cool down completely before slicing.

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Love,
Shreya 🙂

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