A buttery teacake infused with cardamom, the vanilla of India. We drizzle them with heavy cream after they come out of the oven and let it slowly seep into the cake.*
makes 10-12 cakes
- Preheat oven to 350F and prepare muffin tins or small cake molds by spraying with grease.
- Mix the butter and the sugar in a bowl of a stand mixer using the paddle until creamy.
- Add khoya to the butter mixture and continue to mix.
- Then add the eggs and mix until fully incorporated.
- Add the kewra water and cream and mix until fully incorporated.
- Combine the AP flour, semolina, cardamom, baking powder, and salt. Mix to combine and spoon into the cake batter, mixing just until evenly combined.
- Using a ½ cup, scoop the batter into the cake molds. Bake for 20 minutes (if using cake molds) and ~25 minutes if using muffin tins.
- Once removed from oven, poke a few holes in the cakes with a toothpick and drizzle with heavy cream. Allow to cool for a few minutes before serving.
*Don’t be intimidated by the use of grams. Scales are actually the easiest (& best) way to bake. You can buy yourself one for $15 bucks and watch a whole world of baking open up to you.
**aka, evaporated milk solids. Difficult to buy here in the US, but check out this recipe using ghee, milk, & milk powder.
ideas / variations
- We like to eat these just as they are, but pairs well with mint, fresh berries, or pistachios.
- Enjoy with your afternoon cup of chai.