Honey cake is a soft vanilla sponge dipped in honey and topped with Jam and desiccated coconut. This cake is very famous in South India and you can buy this is any Iyengar bakeries.
Frankly speaking, being in Bangalore for almost 8 years I have never tried this cake but recently my friend got this for us and told me that this is one of the speciality of Iyengar bakery.
So the baker in me, wanted to give it a try but something that was bothering me was the amount of sugar used here.But than once in a while you can always indulge in desserts that are loaded with sweetness .. What Say ?
So I checked for the recipe online and got some links wherein the recipe calls for all purpose flour, which was kind of ok, I can always tweak in there incase I want to, but I was not convinced when it was mentioned to boil the honey. I don’t know somehow I feel heating the honey reduces its properties. So I decided to change the method for preparing the honey syrup and started experimenting. And to tell you It really made me happy when my experiment turned out great. Its like a kid in the candy store 🙂
Another reason I wanted to try this cake was one of the interesting challenge that I am the part of A- Z recipe challenge started by Dear friend and fellow bloggers Vidya and Jolly. In this challenge we choose the ingredient according to the alphabet of the month and present a dish. This month alphabet was H and I wanted to bake this Eggless Honey Cake for my entry in the challenge. So I had many reasons to make this delicious and irresistible Honey cake!
What are you guys waiting for ? Grab your aprons and make this super moist, juicy, just Iyengar bakery style honey cake ! No more reason needed to enjoy this sweet treat.
Preparation Time – 10 Minutes
Cooking Time – 30-35 Minutes
Serve 10 Pieces / 6 inch cake
For Sponge –
1 1/2 Cup – All Purpose Flour
3/4 Cup – Sugar
1 Cup – Curd / Yogurt (at room temperature)
1 1/4 Teaspoon – Baking Powder
1/2 Teaspoon – Baking Soda
1/2 Cup – Oil
1 1/2 Teaspoon – Vanilla Essence
For Honey Syrup –
1/2 Cup – Water
1 Teaspoon – Sugar
2 Tablespoon – Honey
For Glaze –
1/2 Cup – Mixed Fruit Jam
1 Teaspoon – Water
2 Tablespoon – Desiccated Coconut
How to go about it –
To make the cake sponge –
- To make the honey cake lets first preheat the oven at 180 degree Celsius for 10 minutes.
- Sieve the all purple flour 2-3 times and keep it aside.
- In a wide bowl, add sugar and curd whisk it well for couple of minutes until the sugar is dissolved.
- Now add baking powder, baking soda and mix it well.
- Set aside the curd/yogurt for 2-3 minutes until it is frothy.
- To this add oil and vanilla essence and mix gently.
- Now add all purpose flour to the wet mixture and fold it gently. Ensure that there are no lumps in the batter.
- Pour this batter into the 6 inch lined baking pan. Bake at 180 degree celsius for 30-35 minutes or until the toothpick inserted comes out clean.
- Allow it to cool.
To make the honey syrup –
- In a saucepan, add water and sugar bring it to boil and mix to dissolve the sugar well. Cook 2-3 minutes. Once the sugar syrup syrup is slightly thick remove from the flame.
- Now add Honey and mix it well.
- Next step is to use this honey syrup – Poke the holes in the cake and carefully pour honey syrup in the holes until the sponge absorb the syrup. Make sure you do it slowly so that the cake doesn’t break or become too dense.
- Let it rest for few minutes. Meanwhile, lets prepare the glaze for the cake.
To prepare jam glaze –
- In a pan, add mixed fruit jam along with water and cook for 1-2 minutes on low flame until it is in spreadable consistency.
- Now spread this evenly over the cake and sprinkle desiccated coconut over it.
- Slice it and serve. Stays good for 1-2 days in the air tight container in the refrigerator.
- Measurements – 1 cup = 250 ml , 1 teaspoon – 5ml , 1tablespoon – 15 ml.
- It is very important to keep the curd in room temperature so that the sugar dissolves completely. Otherwise the cake becomes too dense.
- Ensure that honey syrup is properly pored across the cake so that it soaks evenly.
- You can try replacing wheat flour instead of all purpose flour.
- Do not cook the jam for too long. It should be just smooth to be used as a glaze.
- You can use any flavor of the jam. I have used Kissan mixed fruit jam here in the recipe.
So do you like the recipe? If you happen to make it, simply take a picture and tag it #paarulzkitchen on Instagram, Facebook or if you like to try this later do pin the post.
Please don’t forget to share your feedback in the comments below and rate the recipe.
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