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recipe of honey cake (eggless)/marudhuskitchen

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Prep Time 40 minutes
Cook Time 40 minutes
Ingredients Method Notes

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

Method
 

For cake :
  1. Keep ready with all the ingredients for baking.
  2. Grease the pan with butter on all sides then dust with flour and keep ready.
  3. Sift maida,cornflour,baking powder,soda and salt together and keep ready.
  4. In a wide bowl add condensed milk and butter cream well for about five minutes(colour will totally change).
  5. Then add vanilla essence add vinegar and beat nicely.
  6. Pre-heat oven at 180 degrees for 10 minutes.
  7. Add flour little at a time and inbetween add milk then and there to bring it to a cake batter consistency
  8. (don't beat now only folding with a spatula)
  9. 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.
  10. I have used a 7 1/2 inch(length) rectangular pan.
For jam layer:
  1. Take jam,sugar and chilli powder in a pan and let it dissolve keep on stirring till it becomes a nice sauce.
  2. Take it in a separate cup and reserve to cool.
For honey syrup:
  1. Take sugar and water in a pan heat up till sugar is dissolved add rose water to it and switch off.
  2. When the syrup become warm add honey to it and mix up and keep ready.
Final topping up for honey cake:
  1. After the cake is completely cool invert the cake upside down.
  2. Now smear the warm honey syrup all over the cake then apply jam to the cake.
  3. Spread in some coconut cut and serve.
  4. 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.