While making my list for A to Z Baking around the World, I wanted at least one bake from my own country India. When I landed on this Honey Cake I was surprised that this is a special cake from India. It is sold in local bakeries in South. I haven’t had these cakes here in Gujarat, what we get here are the typical cakes that are popular all over.
The honey cake is very interesting and at the same time very very spongy and delicious. Warm honey water is poured over the cake while it is still warm and this makes it so so spongy. While pouring the honey water I was reminded of the Gujju Khaman, where we pour water in the same way to make it spongy. My ! What a comparison :)) coming back to the cake , I was very hesitant to pour the given amount of water , so I poured just half, but later realized I could have poured all of it. The cake is topped with a jam layer and then shredded coconut is drizzled. For step by step pictures and a video on it , check here.
11/4 cups all purpose flour
1 cup minus 2 tbsp condensed milk
1/2 cup oil
1/2 cup orange juice
3 tbsp powdered sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp orange zest
1 tsp lemon juice
1 tsp vanilla essence
1/2 cup water
2 tbsp sugar
1/4 cup honey
4 tbsp mixed fruit jam
1 tsp sugar
Preheat oven at 180 deg.C.
Mix together flour , baking powder and baking soda.
Sieve 2-3 times to incorporate air .
In another bowl mix condensed milk, orange juice, oil, sugar, vanilla essence and lemon juice.
Gradually add the flour mix to the wet ingredients making it into a smooth batter.
Add orange zest and mix well.
Pour into a greased and dusted tin and bake for about 30 minutes or till a skewer comes out clean.
H - Honey Cake
- 11/4 cup all purpose flour
- 1 cup - 2tbsp condensed milk
- 1/2 cup oil
- 1/2 cup orange juice
- 3 tbsp sugar powdered
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp orange zest
- 1 tsp lemon juice
- 1 tsp vanilla essence
- 1/2 cup water
- 2 tbsp sugar
- 1/4 cup honey
- 4 tbsp mixed fruit jam
- 1 tsp sugar
- dessicated coconut
- Preheat oven to 180 degrees C.
- Sieve flour, baking powder, baking soda. Sieve two three times to incorporate air.
- In another bowl mix condensed milk, orange juice, oil, sugar, vanilla essence and lemon juice.
- Gradually add the flour mix to the wet ingredients making it into a smooth batter.
- Add orange zest and mix well.
- Pour into a greased and dusted tin and bake for about 30 minutes or till a skewer comes out clean.
- Cool the cake for 10 minutes, invert it on a wire rack.
- Trim the edges of the cake.
- Prick the cake at regular intervals with a tooth pick.
- Boil the water and add sugar, cook till sugar just dissolves.
- Remove from fire, add honey making sure the water is luke warm.
- Heat jam and sugar on slow fire, till jam melts.
Assembling the Cake
- Pour the warm syrup lavishly over the cake, so that the cake absorbs the syrup.
- Over this spread a thin layer of jam spread.
- Sprinkle dessicated coconut over the jam layer, covering it completely.
- Cut into pieces and serve.