• Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
• Sift the flour, baking powder, baking soda, salt, and cardamom powder in a medium bowl and whisk until well combined.
• Whisk melted butter, sour cream, and sugar in a large bowl until well combined.
• Add milk, grated Mawa, rose extract, and saffron. Mix well until everything is combined.
• Add dry ingredients into wet in 2-3 parts. Mix until everything is combined; do not overmix. The batter will be slightly thick.
• Transfer the batter to the prepared baking pan. Top it with chopped pistachios or with your choice of nuts.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 30 minutes of baking.
• Remove from the oven and transfer the pan to a wire rack. Let the cake cool completely in the pan before removing and slicing.

Serving Suggestions

• Mawa cake is elegant and delicious without frosting and tastes fantastic as is. But you can add a light dusting of icing sugar if you prefer.
• Or top the cake with more chopped nuts and edible rose petals.
• Eggless Mawa Cake can be served for breakfast or as dessert. It can also be served with tea or coffee.
• To make it more decadent, serve it with vanilla ice cream or lightly sweetened whipped cream.

Storing Suggestions

• This cake will keep tightly covered at room temperature for two days.
• Store the leftover cake in the fridge in an air-tight container for up to a week.