Biscoff Mawa Ghee Cakes
I have met people who don’t like chocolate but never someone who didn’t like biscoff. Rich, aromatic and indulgent: this biscoff mawa ghee cake is the kind of dessert that’ll impress you and anyone you serve it to ♡
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Biscoff Mawa Ghee Cakes
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servings
8 small loaves
prep time
15 min
cook time
25 min
Ingredients
- ½ cup (100 g) white sugar
- ⅓ cup + 1 tbsp (90 g) ghee
- ¼ cup (60 g) Biscoff spread
- 1 cup (100g) mawa (khoya), crumbled
- ¾ cup (180 g) yogurt
- ¼ cup (60 ml) milk (adjust as needed for batter consistency)
- 2-3 cardamom pods, crushed
- 1¾ cups (210 g) all purpose flour
- ¼ tsp salt
- 1½ tsp baking powder
- ½ tsp baking soda
Toppings
- biscoff spread, melted
- dried rose petals
- biscoff biscuits, chopped
- pistachios, chopped
- flaky sea salt
Equipment
Instructions:
- In a bowl, add sugar, ghee, biscoff spread, mawa, yogurt, milk and crushed cardamom. Whisk really well so the sugar mixes in and everything comes together.
- Add all purpose flour, a pinch of salt, baking soda and baking powder and whisk gently until combined. The batter will be thick.
- Scoop the batter evenly into parchment lined loaf tins, using a spatula to spread out the tops. Bake at 175°C for 20-25 minutes or until a toothpick comes out clean.
- Once baked, take the cake out of the oven and let cool for around 25-30 minutes. Drizzle some more biscoff spread on top, garnish with chopped biscoff biscuits, dried rose petals, pistachios and flaky salt, enjoyy!
Recipe Video
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