Tuesday, October 24, 2017

The Leftovers Cake

The Diwali frenzy has died down. The diyas have been washed and stored away. The fairy lights have been brought down and carefully returned to their boxes. The din of the crackers had quietened. The belts have loosened a notch. And the fridge is groaning under the weight of the mountain of mithais!
While we wait an entire year to indulge in these special Diwali sweets, the week long exchange makes us groan at the sight of yet another laddoo or barfi
Short of giving it away or crumbling it into yet another kheer or dessert, there aren't too many options around. But this year I decided to be inventive!

While the overdose of mithais had everyone gagging sweet, the realm of cakes had been untouched. If I could reinvent the barfis into a less sweet, unconventional tea cake, I was sure it would  find many takers. 
My inspiration came from the delicious Mawa Cake. This east meets west fusion was perfect for the cake I had in mind. After all, most mithais had a generous base of mawa to complement the dry fruits tucked within. Armed with a random mix of Kaju katlis, anjeer barfi, pista rolls and lavang latikas I set out to bring my experiment to life.
The result you ask? This gorgeous golden hued, light as air cake. The crust was crisp and inside was all soft sweetness. Redolent with the fragrance of mawa and dry fruits, this cake was an instant hit with the young and old alike. People came back for seconds. And thirds! Dipped into tea. Warmed for a quick snack. Topped with shrikhand for a rich dessert. This was definitely the most versatile product of my Diwali Leftovers! 
My fridge is emptied of all the excess mithai that lay unwanted. And I have a house filled with cake satiated tummies! Now if only someone can find a way to recycle all that Son Papdi!


Leftover Mithai                200 gm
Maida                               200 gm
Butter                               200 gm
Powdered Sugar               150 gm
Cardamom powder          1/4 teaspoon
Baking Powder                1 teaspoon
Eggs                                 4

Pre heat the oven to 180 C. Beat the butter and sugar well, till it is light and fluffy. Mix in the crumbled mithai. And beat well, till the batter is smooth. Sieve the maida, cardamom powder and baking powder and fold into the batter. Beat the eggs and incorporate into the batter. Mix everything well to get a smooth, consistent batter.
Alternately, if effort is not your thing, just whizz everything together in a food processor or mixie. Pour into a greased baking tin and bake for 45 minutes till a skewer inserted comes clean. Cool and slice!


  1. your cake blog nutty about food would offer rush my essay for culinary art students it probably time you gave it a shot keep up the good job though your recipes are the bomb

  2. It is an amazing post. the ideas given not to waste anything is too good. The leftover being utilized in other dishes is very good. Thank you for sharing these small tips to make a dish tasty and presentable.

  3. Thanks for sharing amazing information !!!!!!
    Please keep up sharing.

  4. A debt of gratitude is in order for sharing stunning data !!!!!!
    If you don't mind keep up sharing.

  5. This is an awesome recipe! Wish I had come across this during/after Diwali.Will try for sure.

    1. Thanks! Do leave feedback about how it turns out.. it's become a fave at our place now!

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