Gourmet Delight Recipe
Mumbai ’ s Mawa Cake
Dry Ingredients 220 grams All purpose flour ( maida ) 30 grams store bought custard powder 250 grams sugar 1½ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon cardamom powder Wet Ingredients ½ cup ( 100 grams ) Clarified butter or Ghee ¼ cup Vegetable oil ½ cup milk 3 Eggs 2 teaspoon Vanilla Extract Other Ingredients 200 grams mava / khoya ( refer notes )
INSTRUCTIONS
• Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius .
• Take a bowl and add in half a cup each of melted warm ghee or clarified butter and milk . Add in the oil .
• Add in 3 eggs and 2 teaspoon of vanilla extract . Mix well with a whisk to combine . Set aside .
• Measure all the ingredients listed under dry ingredients except sugar in a separate bowl . Sift all the dry ingredients together on a sieve . Set aside .
• Sieve the store bought khoya and set aside .
• Mix the dry ingredients , sugar , mawa and the wet ingredients to combine .
• Scoop the batter in muffin tins and bake for 22-26 minutes . Wait for the cakes to brown on the edges . Check with a toothpick to see if the cakes are done . A toothpick inserted in the centre should come clean .
• Serve warm with tea or coffee .
NOTES
For the mava :
2 cans evaporated milk 1 cup ( 250ml ) heavy cream Heat the evaporated milk and cream in a heavy pan preferably non stick pan on medium flame for 30-40 minutes stirring constantly until the mixture is grainy and the colour of the mixture is slightly brown . Please stir continuously else the mixture will scorch to the bottom . The final consistency should be like a thick pudding . Let it cool to room temperature .
be soaked in three kinds of milk , condensed , evaporated and regular . Usually it is topped with whipped cream or Meringue . The combination is a very moist and rich cake , with a very different taste from usual sponge cakes .
VETKOEK “ FAT CAKE ” ( South Africa )
Adopted from the first Dutch immigrants that arrived in South Africa around 1800s , the so-called “ Fat cakes ”
have become very popular in the African country . This “ cake ” in reality is more like a pastry made from cake dough containing raisins and currants . That dough is moulded into small rounded balls and deep fried in oil to be finally topped with syrup , sugar or honey . The pastry can also be filled with jam , cheese or even different types of meat to have a more savoury version .
DUNDEE CAKE ( Scotland )
The Dundee cake is a traditional Scottish fruit cake made with raisins and currants , although depending on the recipe different cherries can also be used . Despite the spongy look , the Dundee Cake has a very light texture and a very rich flavour . To add some flavour and moisture , Scottish whisky is often added to the cake . The cake is usually decorated with almonds placed in concentric circles .
REVANI ( Greece / Turkey )
The Arabic world , especially Turkey , is very well known for the baklava , a variety of sweets made from dried fruits , layered pastry and honey . However , they have many other types of sweets and desserts , although they are not as well-known as the first one . Revani is a moist cake elaborated with semolina , a bit of lemon . Orange syrup is usually used to make what otherwise would be a rather dry cake into a smoother and tastier dish . Given the connection and similarity between Greece and Turkey , this kind of cake appears in both cuisines . De
30 destination exotica | february 2017