Directions

1. 1

   Preheat your oven to 350°F (180°C). Grease a 7-8 inch round cake pan with butter and dust it lightly with flour, tapping out the excess. Alternatively, line the pan with parchment paper and brush the paper lightly with butter.

2. 2

   In a bowl, crumble or grate the mawa into fine pieces and set aside.

3. 3

   In a large bowl, cream together the softened butter and sugar using an electric mixer, hand mixer, or vigorous whisking. Beat for 3-5 minutes until the mixture is light, fluffy, and pale in color.

4. 4

   Add the crumbled mawa to the creamed butter-sugar mixture and fold gently until it is well incorporated throughout.

5. 5

   In a separate bowl, sift together the whole wheat flour, baking powder, and baking soda.

6. 6

   Add the sifted flour mixture to the mawa-butter mixture and sprinkle the cardamom powder over it.

7. 7

   Pour the milk and cream into the batter and fold everything together gently but thoroughly until the flour is fully moistened and no dry patches remain.

8. 8

   Pour the batter into the prepared cake pan, smoothing the top gently.

9. 9

   Bake in the preheated oven for 45-60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

10. 10

    Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

11. 11

    Slice and serve at room temperature with tea or coffee.