The country head of SodaBottleOpenerWala shares a twist to his oh-so-popular Mawa Cake. Get boozy with this popular Parsi tea cake!
Chef Irfan Pabaney was born in Bogota, Colombia, and lived the first four years of his life in South America, thanks to his father’s stint with the United Nations. He moved to the Philippines in 1970, and live there for the next nine years (which explains his love for South East Asia), before moving to Nigeria. He came to his parents’ homeland in 1980.
He has been at the helm of some of the most notable restaurants in his over two decades long career, among them Under the Over, Seijo and the Soul Dish, Indigo, and Hakkasan. Twenty years later, he finally decided to branch out on his own with his partner and co-owner to set up their dream restaurant, The Sassy Spoon. A few years later, he took over SodaBottleOpenerWala, a contemporary version of quirky Irani/Parsi restaurants, as the country head.
Boozy Mawa Cake
- 200 gms Butter
- 250 gms Icing Sugar
- 5 Eggs
- 5 ml Vanilla Essence
- 200 gms Maida
- 250 gms Mawa
- 5 gms Baking powder
- 125 ml Milk
- 2 tsp Orange rind
- 1/2 tsp Cardamom powder
- 1/4 tsp Nutmeg powder
- 50 gms Raisins
- 50 gms Dried figs
- 50 gms Blue berries
- 50 gms Dried apricot
- Old Monk rim for soaking
- In a bowl, whisk together butter and sugar till they are well blended.
- Add eggs one at a time whisking after each addition.
- Add vanilla essence and orange rind and mix well.
- Add the maida, nutmeg, cardamom powder and baking powder.
- Using a spatula, mix really well.
- Add the mawa and milk and continue to mix till you get a nice batter-like consistency.
- Add the soaked dry fruits and incorporate into the mixture.
- Scoop into muffin cups or silicone cups up to 3/4th full and bake at 165 degrees C for 25 to 30 minutes.