A quick post on baking - I tried out Eggless Mawa Cake yesterday and it came out super delicious.
I followed the recipe provided in the link below -
I did not attempt too many modifications, just took note of below points -
1) I used only 1/2 cup milk in total. This itself gave me cake batter of the right consistency. I did not require additional 1/4 cup of milk.
2) I added 7-8 strands (pinch of) of saffron, no additional sugar with it. I added the saffron to the batter without pounding it.
3) I baked the cake in a round 8' tin at 160'C for 30 minutes.
The eggless version of this Mawa cake came out very well, nice brown and soft, with delicate taste of saffron, bites interlaced with crunchy cashewnut bits.
Below are some pictures of the cake taken on my mobile phone -
Picture of the cake (in true colors) taken using Nikon DSC
Cake cut - picture taken using Nokia 1.3 MP camera
Thanks to Saffron Trail for providing me such a wonderful recipe. I will surely make this over and over again on many other occasions. Loved the cake completely!