I made this cake as a 9 inch round cake and frosted it with whipped cream. An easy dessert cake best for Mothers day or take along summer bbq dessert. Fleshy in season peaches will be great in here. If you don’t get raspberries where you live, try any local berries which are sweet and tart.
Orginal Post 04/21/2014
The idea of this rosewater cake came into being about three years back when I first baked a layered cake with raspberries stuffed in between the layers and covered in floral frosting. I was a novice baker, just wanted to use a newly owned oven in the apartment and experiment. If I remember correctly, I baked it for our second or third valentine’s day and it was a hit. We instantly loved this combination and it was so fascinating to see how a strong floral extract from east and tart berries from the west, from different parts of the world can compliment each other so well and create pure, delicious magic inside the oven. I did not bake it again for many years for no reasons whatsoever.
A couple of weeks back he asked for a buttery cake, while hunting down the bakery gear, I got hold of a small bottle of rosewater at the back of the pantry and this straightforward cake recipe was born.This is such an easy recipe with simple ingredients. If not berries, peaches work great here as well.
I always find the floral notes in food a bit tricky to work with because it’s difficult to decipher how much of it could be just right. And the flavors change equations inside the oven as well so just a plain tasting or sniffing the batter would not help that much. I would recommend to use a tested rose-water brand while baking this cake. Do not pick up a new brand because then you will not be figure out how much is too much or too little.In my first attempt, the rosewater got a little strong so I reduced the quantity in the second.
This cake is neither too dense or too spongy, it has a good structure, its not too sweet and I was surprised at how robust the crumb and the inside of it came out. Floral flavors make oneÂ of the most exotic and special gifts and I am pretty sure that my mom would have loved this cake over a bunch of roses only if she lived close by. The cakeÂ will travel very well if you want to bake and drive it down to your mom’s house on mother’s day. It makes a great work or school lunchbox option.
You could fold the raspberries with the batter or add on top, I just think that they look prettier on top unless you plan to frost it. Enjoy as a tea cake or frost with whipped cream or serve with a side of whipped cream, raspberry compote and some extra berries.
A buttery cake with floral and fruiy notes in each bite. Serve it as a teacake or enjoy it with whipped cream.
Course Dessert, Snack
Prep Time 20minutes
Cook Time 35minutes
2cupall purpose flour
1/2cupunsalted butter, softened
1/4cupplain full fat greek yogurt (or thick/hung curd)
2largeeggs, room temperature
1tbsprosewater (or 1 tsp rose essensce)
1/2cup whole milk, room temperature
100gmsfresh raspberries or any fruit you like tossed with 1 tbsp dry flour
Whipped Cream for frosting
Line the sides and bottom of 9 inch cake pan with parchment. Preheat oven to 350F.
In a medium bowl sift the flour, baking powder and salt.
In stand mixer bowl or another large bowl using a hand mixer, beat the butter and sugar for 2 minutes untill light and fluffy. Add the eggs, one at a time and mix till incorporated and pale and fluffy.
Next add the rosewater and mix again for 30 seconds.
Once the wet ingredients are ready, add the flour mix in 3 parts alternating with milk, finishing with flour. Mix or stir on low speed until just combined.
Fold the raspberries gently (so that they dont break).
Transfer the batter to the cake pan. Smoothen the top.
Bake for 30-36 minutes until a skewer comes out clean. Mine was ready at 34 minute mark. Take out of the oven and let cool in the pan 10 minutes. Transfer to a cooling rack and completely cool down.
Frost with whipped cream or enjoy as it is with tea. This keep well for 3 days in a fridge. Wam up a bit if you are eating as a tea cake. For the whipped cakes, bring to room temperature before serving.
In a medium bowl, sift flour,baking soda & powder, salt.Set aside
In a larger bowl,cream the butter & sugar thoroughly untill fluffy.To this add the lime juice & vanilla and beat until combined.
To the butter sugar mix, add the flour mix and gently combine with a spatula to bring together into a dough.You might need to add a tbsp or more of milk at this stage if required to make a soft dough.
Divide the dough into 2 small balls.Take a piece of plastic cling film, put the dough balls on it and flatten with palm to make a disc.Wrap the discs with plastic cling film.Repeat the same with 2nd dough ball.Chill both discs for about 30 minutes.
Line your cookie sheet with parchment paper.Avoid using aluminium foil as the extreme heating up will burn the cookies from bottom.
After chilling, take one disc out, unwrap it and place it between two sheets of parchment paper. Initially, you may find it little difficult to roll because of the chilled dough.It will soften as you go along.
Roll the disc using a floured rolling-pin into a sheet about 1/4″ thk.
Using a floured cookie cutter cut the cookies from the rolled dough.
Using a floured thin spatula, transfer the cookies to the lined cookie sheet.Note: Picking up the cookies with fingers will deshape them.
Preheat the oven to 350F
Chill the cut cookies again for 15 minutes.
Once chilled, bake in the oven for 10-12 minutes until the sides start turning brown.
Cool completely on a cooling rack.
Tip in the blueberries, water and sugar to a small sauce pan.Cook it on low heat until the blueberries are soft and mushy.Transfer to a blender.Blend on high to form a puree.Dissolve cornstarch into lemon juice.Transfer the puree to sauce pan again and add cornstarch mix.Cook on very low heat for about 5-8 minutes until you get a thick paste.Cool completely before adding to the cream.
Blueberry Cream Filling:
Make the filling by beating the cream cheese & butter with an electric mixer. Mix in powdered sugar until smooth.Add 2 tbsp of the cooled blueberry paste above to make a smooth mix.
Pipe or spread 1-2 tablespoons of blueberry filling in the center of a cookie. Top with a second cookie and press together until the filling reaches the edges of the cookies.Store in an air tight box for up to 3 days.
Use any kind of berries or fruits to make the filling.The recipe remains the same.
I have mentioned the baking times on my oven.Since all ovens are different, please adjust the times as per your appliance.
You will need to adjust lime juice if your berries are really tart.
A reader successfully tried this cake.You can see the link here.Thank you so much for trying out.
Tuesday,8th March is our wedding anniversay.I wanted to make something to refresh memories of Pune,a bustling metropolis near Mumbai,India.I couldn’t think of anything else but Mava cake, a unique speciality from Pune/Mumbai bakeries to recapture the moments we spent there.City of Pune has always been special,it is the city from where my career took off with first job and then I met P there for the first time 7 years back.Also referred to as the “Oxford of the East”, Pune is a youthful city with pleasant weather all round the year and attracts a lot of foreign students.I lived in Pune for almost 2 years, and while I was there I got a chance to enjoy the cultural heritage of the city.Due to presence of Osho Ashram ,Pune is a haven for foreign tourists who come here to seek relaxation through meditation and simple, natural living.
The influence of cosmopolitan elements is quite explicit in the city’s culture and lifestyle.Thanks to influx of foreigners, the city has a plethora of world cuisine restaurants and bakeries to choose from. My two favoriteÂ Â bakeries from the city were Kayani Bakery on MG Road and German Bakery in Koregaon Park[den of the Osho Ashram]. A visit to German Bakery and you won’t feel you are in India.I usually frequented there to catch up with friends over Masala Chai.The place has less of a bakery feel but its more like a mini eatery serving some of the best cheese sandwiches, toasts and burgers.One of the highlight was that except for chai they don’t serve any indian food.
The mention of Kayani bakery is incomplete without mention of Â Mava cake.Infact, mava cakes have been their shot to fame.A no-frill, milky cake, made with flour, eggs, butter, sugar, cardamom and mava.Mava or Khoya is nothing but solidified milk, quite comparable to ricotta but less moist.It is used in making most of the indian sweets and desserts. You take one bite of the mava cake and you can discern that unique flavor-dense,scrumptious and milky.It is difficult toÂ describe the luscious mava tingling on your taste buds,the delectable lively aroma ofÂ sweet-smelling cardamom complete with a delightful sensation of the dense texture rendered by baked flour and butter.It a feeling you want to prolong.You want to take bite, sit back and enjoy without dunking it down with coffee or tea.Trust me it would be a sacrilege if you want to wash down the cake with a beverage.If you must, couple it with hot milk, it doubles the warmth. Mava cakes from Kayani Bakery areÂ superb, unique, matchless, delicious â€“Â the best and freshest milky cake in the world.If you are looking for a fluffy, light cake, this cake is not for you.It is the dense and heavy texture along with exotic taste that leaves you with a full feeling when you eat it.
When I told P abt mava cake, I dont know from where he came up with this idea and suggested a twist with pistachios and saffron.He is totally saffron loving person but in this cake saffron did wonders.It made us feel at home 🙂 However, the authentic version is made with almonds/cashews and cardamom.You can replace these if you feel.I saw a lot of recipes on the internet, but I settled for this recipe from one of my favorite blogs, Tartelette.I used her cake recipe with my additions.For the mava, I used my own proportions.Though I stuck to using evaporated milk and cream for making mava as done by Helen, you can use whole milk to make it too.I do it many a times and there is not much of a difference in taste.But working with whole milk will take little more time to make mava.Below goes the recipe:
Ingredients [Makes 3 mini cakes of the size shown]
For the Mava/Khoya [Yield 1 cup ]
2 cups heavy cream
1 1/2 cup full fat milk
For the Mini cakes [Makes 3 mini cakes of the size shown]
1 1/4 cups all-purpose flour
1/2 tsp baking powder [use aluminium free]
1/2 tsp green cardamom powder
pinch of salt
1/2 cup mava, softened at room temperature
7 tbsp Â unsalted butter,softened
1 cup white granulatedÂ sugar
6 tbsp Â whole milk
2 tsp saffron threads
1/2 cup fine chopped unsalted pistachios for mixing in cake batter
1/4 cup chopped unsalted pistachios for topping.
Mava making is basically a process involving low heat cooking of whole milk and/or cream till the moisture content of the milk is reduced and it becomes paste like.Once it is cooked for such a long time,the remaining milk solids and fats in the milk take a butterscotch/caramel color.This paste is then poured into moulds and cooled.Once cooled, mava can be cubed using a sharp knife or crumbled with fingers. First important thing to note while making mava at home is that you have to check on the mix quite regularly, scrape it down the sides and prevent it from sticking to the bottom of the pot.Second being that the last few minutes in the process are very important, because the paste can turn into a dry crumble within second so keep a watch. I recommend that if you plan to make this cake, prepare mava a day or two in advance because mava making takes about 1-1.5 hours alone and Â cooling time is separate.Mava can be refrigerated for up to 4-5 days and frozen for 1-2 months without losing taste and freshness.
Making Mava at home:
In a heavy bottomed, wide-mouthed and preferably non stick pan, pour in both Â milk and heavy cream.A non stick pan helps to avoid the milk & cream from getting burnt and sticking to bottom while cooking.Bring the mixture to a boil over high heat.About 10 minutes.Once boiled, reduce the heat to medium on your burner. Cook with continuous stirring for about 15 minutes.The milk mix will start changing color slightly and start to thicken.At ths point,turn the heat to low on your stove and let cook with occasional cooking.The milk will keep on thickening and start turning into a sauce like consistency.Another 20 minutes.You have to stir the mix continuously now and scrape from the sides. At the end of 20 minutes,Â the mixture starts looking like a smooth caramel colored sauce.In some cases, it can turn grainy too.Continue cooking on low heat for another 10-15 minutes with continuous stirring.Cook down till there is very little moisture left in the mixture and its pasty, smooth and little shiny due to fats in the cream.At this point remove from heat.
What I do is to immediately measure out 1/2 cup paste and pour it into individual bowl.Such pre measured bowl are easy to use anytime.Just run a sharp knife all around the bowl.and unmould.Let the paste in the bowls cool down, cover with cling film and refrigerate. The whole process took me about 1.5 hours with the quantities I have mentioned.
Note: You can also getÂ Mava/khoya at any of the indian stores easily.It can be used to make this cake.You will just need to measure out, soften it a bit in a pot on low heat for 5 minutes and use.
Night before: Let the butter, eggs and mava sit on the kitchen countertop to come to a room temperature.
Preparing before cake making :Preheat the oven to 350F.Grease thoroughly the sides of whatever baking pan, cupcake pan, spring foam pan you are using for making these cakes.
Heat up the milk for 20 seconds in microwave to luke warm.Add saffron strands to the milk and let dissolve.
Mix flour, salt, baking powder, cardamom powder thoroughly and set aside.
Making the cake: In a large mixing bowl, on medium speed beat the butter with softened mava and sugar until creamy and light brown in color.About 3 minutes.
Once creamy , add the eggs, one at a time and beat to combine well.About 2 minutes.
Â Mava Cake Step-By-Step
Next add the milk + saffron mixture and blend well on low-speed until a smooth mixture is formed.About 1 minute.
Add the flour mixture all at once to the wet ingredients and beat well on medium speed to make a smooth, creamy batter.About 2 minutes.
Fold in the fine chopped pistachios in the batter.
Divide the cake batter evenly into the pan to leaving some room for rising and top with more chopped pistachios.
Bake in oven for 22-25 minutes until a skewer comes out clean. Mine took 24 minutes exact.
Once baked, remove from oven, let sit for 10 minutes to cool and then unmould.
Let cool completely before slicing.
The quality of mava plays and important role in the texture of this cake.Generally, the store bought mava has less oil content so if using one u will need to adjust the amount of butter so that the cake does not turn dry.I recommend making mava at home to best use the proportions given above.
The cake sits fresh for upto two days unrefrigerated.
Any kind of nuts : almonds, cashews etc can be used in place of pistachios.