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recipe of honey cake (eggless)/marudhuskitchen

Prep Time 40 minutes
Cook Time 40 minutes

Ingredients
  

For cake:

  • All purpose flour /maida - 11/4 cup
  • Corn flour - 1/4 cup
  • Vinegar - 1 tbsp
  • Baking powder - 11/2 tsp
  • Baking soda - 3/4 tsp
  • Milk - 1/2 cup
  • Condensed milk - 1/2 cup
  • Butter soft - 1/2 cup
  • A little pinch of salt
  • Vanilla essence - 1 tsp

For honey syrup:

  • Water - 1/2 cup
  • Sugar - 2 tbsp
  • Honey - 1/4 cup
  • Rose water - 2 tbsp

For Jam layer:

  • Mixed fruit jam - 2 - 3 tbsp
  • Sugar - 2 tsp
  • Chilli powder - 11/2 tsp

For topping -

  • some desiccated coconut

Instructions
 

For cake :

  • Keep ready with all the ingredients for baking.
  • Grease the pan with butter on all sides then dust with flour and keep ready.
  • Sift maida,cornflour,baking powder,soda and salt together and keep ready.
  • In a wide bowl add condensed milk and butter cream well for about five minutes(colour will totally change).
  • Then add vanilla essence add vinegar and beat nicely.
  • Pre-heat oven at 180 degrees for 10 minutes.
  • Add flour little at a time and inbetween add milk then and there to bring it to a cake batter consistency
  • (don't beat now only folding with a spatula)
  • When all the flour and milk is used up transfer to the greased baking pan and bake it for 20 -25 minutes depending upon your oven temperature.
  • I have used a 7 1/2 inch(length) rectangular pan.

For jam layer:

  • Take jam,sugar and chilli powder in a pan and let it dissolve keep on stirring till it becomes a nice sauce.
  • Take it in a separate cup and reserve to cool.

For honey syrup:

  • Take sugar and water in a pan heat up till sugar is dissolved add rose water to it and switch off.
  • When the syrup become warm add honey to it and mix up and keep ready.

Final topping up for honey cake:

  • After the cake is completely cool invert the cake upside down.
  • Now smear the warm honey syrup all over the cake then apply jam to the cake.
  • Spread in some coconut cut and serve.
  • It keeps well for one day maximum two days.

Notes

You can use any type of sponge cakes as a base.
You can even use pineapple flavoured jam if you like.
Depending upon the pan size the cooking time also varies.
Don't forget to grease the pan.
Don't mix honey to a hot syrup.
We can't preserve this cake for long time after appling the topping.
Best consumed when fresh.