Eggless Thandai Mawa Cake Recipe
Servings: 10 people
Calories: 259kcal
Eggless Thandai Mawa Cake is a delicious twist on the classic Mawa Cake recipe. Make it this Holi for a delicious dessert.
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Ingredients
- 1 and ½ cups all-purpose flour (maida) 200 g
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter 113 g, at room temperature
- ½ cup granulated sugar 100 g
- 1 cup plain yogurt (dahi) whisked, at room temperature
- 100 grams khoya grated
- 3 tablespoons Thandai powder
- 1 pinch saffron strands soaked in 1 tablespoon milk
- 2 tablespoons slivered pistachio and almonds
Instructions
- Preheat the oven to 350 degrees F (180 degrees c).
- Line an 8 inch round pan with parchment paper and grease the sides with butter.
- Mix all purpose flour, baking powder and baking soda in a bowl and keep aside.
- Whisk butter and sugar using a stand mixer or a hand mixer until light and fluffy (3-4 minutes on high speed).
- Add yogurt and khoya and whisk well.
- Add the flour mixture, Thandai powder and saffron soaked strands soaked in milk to the bowl and fold using a silicone spatula until combined. Do not overmix at this stage.
- Pour the batter into the prepared pan and spread evenly.
- Top with slivered almond and pistachios.
- Keep the pan in the middle rack of the oven and bake for 40-45 minutes until a toothpick inserted in the centre of the cake comes out clean.
- Remove the pan from the oven and let it cool for 10 minutes.
- Transfer the cake on a wire rack and cool completely. Cut into slices and serve.
Notes
You can replace half of the all-purpose flour with whole wheat flour to give this cake a healthy twist.
Nutrition
Calories: 259kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 96mg | Potassium: 163mg | Fiber: 1g | Sugar: 11g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg