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