Childhood memories of Malai Cake
Eggless Malai Cake, this name makes me remind of my childhood. I have lots of memories related to this cake. My mom used to bake this cake for me and my sister. That was the time when oven was a luxury in homes. She used to bake this cake in Pressure cooker (her old prestige cooker).
The other reason this easy Malai cake recipe is close to my heart is, because this was the first cake I baked when I was 14. Back then, I never thought that I will be sharing this recipe with you all. It’s my mom’s recipe. Though I have made a few changes, but the credit goes to her.
With time, many things change. As we grow, we generally forget many of our childhood friends, food etc. I am not different. It’s been more than a year I started my blog and started sharing my baking recipes. But until now, did not remember to share my first official baked recipe.
Unforgetful Malai Cake
Last week when I and my son were discussing about my childhood, he asked, ” Did Nani (my mom) use to bake when you were small, just like now you bake for me?” This question immediately refreshed my childhood memories and this eggless Malai cake recipe. I called my mom, checked the recipe with her and baked this cake for my son.
After baking it, I couldn’t resist myself from tasting it and cut it when it was still warm. I don’t have a sweet tooth but the aroma of freshly baked eggless Malai cake made me a child again. I bet, this cake will not stay even for a day on you shelf. This cake, like the eggless chocolate cake and coffee date cake, has become another favourite cake of my son.
Now without creating more suspense lets have the recipe.
|Malai (fresh cream)||1 cup (240 ml)|
|All-purpose flour||¾ cup (100 gm)|
|Semolina (rava)||½ cup (80 gm)|
|Oil||1/3 cup (80 ml)|
|Baking powder||1 tsp|
|Baking soda||½ tsp|
|Vanilla Essence||1 tsp|
|Tutti Frutti||½ cup|
I have used fresh malai (Fresh cream accumulated from double toned milk) for this cake. To start with, in a bowl mix malai, oil and sugar. Whisk it well until sugar dissolves and you get a smooth paste. Make sure, the malai should be at room temperature.
Once sugar dissolves, add semolina, sifted flour, baking powder, baking soda, salt, milk, and vanilla essence. Mix all the ingredients evenly and let this better rest for 5 minutes.
During this resting time semolina will soak the moisture and become soft. Meanwhile preheat the oven at 180 degree Celsius. Add tutti frutti to the batter and gently fold it.
Pour the prepared batter into a greased loaf pan. If you want, you can use butter paper as well which will help to demould the cake easily after baking.
Sprinkle some tutti frutti on top and tap the baking tin on counter to release the air bubbles.
Bake this in a preheated oven at 180 degree Celsius for 25 minutes or until it passes the toothpick test.
Baking time can vary depending upon your Oven capacity and model. I have Morphy Richard’s 28 liter Oven. My cake was done in 25 minutes. Once baked, take the cake mould out from the oven and let it cool for 5 minutes before demoulding.
Delicious, moist, tender and loaded with richness of malai, the Eggless malai cake is ready.
Slice it and serve it with your choice of tea or coffee. I can have it at any time of the day.
If you find the recipe easy and liked it, please share your valuable feedback in the comments box. I personally read all the comments and respond to them.