Eggless Honey cake

By | January 8, 2019

As I take a bite of this Iyengaari style Honey cake, a vivid of emotions arise and I start to afloat in these wonderful memories back from school.

Honey cake was a staple on Saturday. Usually Saturdays were a half day, so there wasn’t any lunch break as such, but we used to have these 15 min short snack breaks, which meant all the yummy bakery treats. My favorites were Samosas, Kachoris and Honey Cake.

Have been craving for these for so long after moving to USA. I did find a few bakeries selling these but then nothing tasted the same as the one from the Iyengaar Bakery. So finally after a lot of trial and errors I managed to bake it all by myself and it tasted exactly the same. So today have got you guys this yummylicious Honey Cake recipe.
Hope you guys try it for your next party.

Honey Cake Recipe

Ingredients:
Flour 1 1/4cup
Powdered sugar 1/4 cup
Baking Powder 1 tsp
Baking Soda 1 tsp
Condensed milk 1/4 cup
Milk 3/4 cup
Pineapple/Vanilla essence 1 tsp
Oil 1/2 cup
Vinegar 1 tsp
Honey 2 tsp
Water 1/4 cup
Granulated sugar 1/4 cup
Mixed fruit/ Strawberry jam 200gms
Powder sugar 2 tsp
Dessicated coconut powder 1/4 cup

Prep time 15min
Bake time 35 min

Method:
1. Preheat the oven at 350 F for 10 minutes

2. Mix all the Dry ingredients. Sieve flour and then add all the dry ingredients baking powder, baking soda to flour and give a gentle mix.

3. Now mix all the wet ingredients in a separate bowl. Add sugar, essence, condensed milk to oil and whisk it till creamy.

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4. Slowly add the dry ingredients to wet ingredients, and now add milk little by little. Finally add vinegar and give a mix.

5. Spray the baking tray with oil and dust flour. Pour the mix and bake at 350F. Insert a toothpick to check its bake. If it comes out clear then its baked.

6. Remove the cake and let it cool on the cooling rack, once cooled using a fork prick holes all over. Cut the ends and make it even and flat.

7. Add equal amounts of sugar and water and start boiling. Once it starts to boil switch off and add honey. This makes your honey mixture.

8. Add the honey mixture slowly. Keep adding until the sponge stops absorbing.

9. Mix the jam and powdered sugar in a pan. Don’t let it boil. Remove it from the heat, as soon as the sugar is incorporated into the jam.

10. Spread the jam onto the cake. And cut into desired sizes.

11. Now dip the cut cake pieces in remaining honey mixture.

12. Roll the cake in dessicated coconut powder.

13. Refrigerate once baked, honey cake usually tastes better the next day.

Enjoy these yummy treats and I am sure you will relive your school days.
Happy Baking!

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