Whole Grain Mava Cake
Mava or khoya as we call it, is basically concentrated and dried milk which if added brings in richness to the food. We, Indians add it to a number of sweet and savoury dishes.
So when you want a rich cake, what will you do? You will look at the tried and tested khoya. And trust me, like old friends, it doesn’t fail you. The cake that comes out is melt in the mouth and tasty. I have used whole wheat flour, unrefined sugar and very less butter, just for the flavour as it’s a rich cake. This cake can be made in festivals too in case you are bored with regular sweets.
Ingredients:
- I have used 175 ml cup for measurements.
- Whole wheat flour: 1 cup
- Khoya: 70 g
- Butter: 20 g
- Any neutral oil: 50 ml
- Unrefined sugar: 1/2 cup
- Milk: 1/2 cup
- Baking powder: 1/2 tsp
- Baking soda: 1/4 tsp
- Apple cider vinegar: 1 tsp
- Cardamom powder: 1/4 tsp
Instructions:
Take a 6 inch round pan and grease it with butter or oil generously. Sprinkle flour on the butter and take out the extra flour. Your non-stick pan is ready.
In a big bowl, take milk, sugar, khoya, oil, cardamom powder and butter. Warm it till butter and khoya melt. Don’t boil. Once it’s warm, stir till everything gets incorporated with milk. Keep aside and let it come to room temperature.
In another bowl mix flour, baking powder and baking soda. Sift it 4-5 times.
Preheat the oven at 180 C for 10 minutes.
Add dry ingredients to wet ingredients in 2 or 3 parts. Mix gently. Over-mixing can lead to a flat cake.
Add one tsp of vinegar to the cake batter. Vinegar interacts with baking soda to release carbon dioxide to make cake spongy.
Pour the batter in the prepared pan. The batter will be thick. Tap it twice on the counter to take out any trapped air.
Bake at 165 C for 25 mins.
After the cake is done, it leaves the sides of the pan. You can check by inserting a toothpick in the centre.
Cool it for 5 minutes in the pan before demolding.
Keep it on a wire rack and cool for 2 hours before cutting.
Notes:
All ingredients should be at room temperature.
Baking time may vary.
The oven door shouldn’t be opened before, half the baking time is over. If you keep opening the door, the cake may sink.
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