Eggless Mava Cakes
A lot of people in India are vegetarian. This has led to some fantastic recipes for cakes without eggs. One that caught our eye was by our friend Ashish. Thanks to Ashish for being a guest contributor on BreakingNaan with this recipe.
It uses milk fats in form of condensed milk and yogurt. It reminds us of a mava cake we used to have in a bakery in Satara called Palekar Bakery. It’s a good alternative for vegetarians to the famous mava cakes by irani bakeries like Kayani in Pune.
You can take tips from this recipe to make our badam, rose water and ricotta cake. Ashish also adds a stream of red rose syrup when laying out the batter in the pan. This can give a marbled effect with hints of red when the cake is baked.
About the Recipe Contributor
Ashish has a global spirit, is well traveled and an avid photographer. He captures his life experiences in his lens from his unique perspectives and likes sharing his photographs as well as his creations in the kitchen.
Thanks to Ashish for contributing his recipe and allowing us to share it on BreakingNaan.
- 2 cups maida
- 600 gms of Condensed Milk
- Baking Powder, Baking soda - 1 tsp each
- pinch of salt
- Yogurt - ½ cup
- 100 gms of Butter-room temperature
- Hot Saffron milk as per requirement (few threads of saffron infused in warm milk)
- Mix Wet ingredients
- Mix butter at room temperature with 600 gms of Condensed milk.
- Add vanilla essence, yogurt and mix well.
- Mix Dry Ingredients
- Cup maida, Baking Powder, Baking Soda, Pinch of salt
- Now Mix both wet and dry mix well together in batches.
- Add Hot Saffron milk to achieve the batter consistency.
- Bake at 180C or 350 F for 30-35 mins.