|Maida(all purpose flour):||80 g|
|Cardamom powder:||1/2 tsp|
|Powdered Saffron:||1/4 tsp|
|Vanilla essence:||1/4 tsp|
|Baking powder:||1/4 tsp|
|Hot Water:||2 1/2 Tbsp|
|Powdered dry fruits(pista and badam):||2 Tbsp|
|Melted butter(salted):||50 g|
|Vegetable Oil:||3 Tbsp|
You will also need a pan that is 25 sq. inches in area and at least 2 inches tall. I use a 7.3" X 3.5" X 4" bread tin.
- To prepare the pan, grease the pan, line it with parchment paper and then grease it again.
- Preheat your oven to 180°C.
- Mix the grated mava, flour, cardamom powder and paking powder very well with a spoon. Stir well for 5 mins to mix.
- Take the sugar in a bowl and break the 2 eggs in it.
- Mix the melted butter and oil in a separate vessel.
- Warm the saffron strands and grind into a powder.
- Add the powdered saffron to the butter & oil mixture and mix well.
- Heat 2 cups of water to a boil and turn off the flame. Set the egg container over boiling water(do not touch the base of the container to the water) and beat well till stiff peaks form.
- Add the vanilla essence and beat a little more.
- Add the 3 Tbsp of Hot water to the beaten eggs.
- Add about 3 Tbsp of flour mixture to the well beaten eggs and mix by stirring at the base. Take care NOT to over-mix or you will deflate the batter.
- Add the melted butter & oil mixture. Mix a little.
- Add the remaining flour and the powdered nuts and mix in using the same procedure taking care not to over-mix and deflate the batter. Work in small but quick strokes.
- Pour the batter into the pan and bake for about 50 mins. or till the cake is done. Test with either a toothpick or by touching the surface of the cake. A toothpick inserted should come out clean, or the surface should feel done(spongy, but not soft).