Honey Cake

Hey all! If you do not like cream cakes then this is the best cake recipe you could ask for! The sponge is a basic sponge but you soak it with honey syrup and jam layering and the final cake it drool worthy. I made this cake for my mother in law’s birthday and we all just loved it. You can this as a tea time cake or make it for any birthday if you do not want ot go with a regukar mawa cake or cream cake. Since it has no cream layering it is very easy to bake and decorate this cake and even the non bakers can have a go at it. So lets get baking!!

Ingredients:

For Sponge:

Maida/All purpose flour – 250 grams

Condensed milk – 250 grams

Butter – 100 grams

Milk powder – 50 grams

Milk – 1/4 cup

Vanilla essence – 1 tsp

Baking powder – 1 tsp (heaped)

Baking soda/cooking soda/soda bi carb – 1/2 tsp (levelled)

For sugar syrup:

Sugar – 5 tbsp

Water – 1/4 cup

Honey – 1/2 cup

For covering:

Mixed fruit jam or Strawberry jam – 1/2 cup

Honey – 5 tbsp

Method:

For sponge:

1) In a bowl sieve together the maida, baking powder and baking soda and keep aside.

2) In a another bowl take the milkmaid and butter. Mix it together till the butter completely dissolves. Now add in the vanilla essence and mix it.

3) Add the seived flour mixture to this milkmaid mixture in batches and mix it well till there are no lumps. Add the milk and mix it well. The batter will be of pouring consistency.

4) Take an aluminium tin and cover it with oil and dust it with some flour. Pour the batter to this tin and bake it in preheated (180 degrees) oven at 180 degrees for 30 minutes. De mould after it is completely cool

5) Make holes in the cake using a fork.

For sugar syrup:

1) In a pan take the water and sugar and dissolve the sugar. Keep the flame on medium and keep stirring. Let it boil till 10 minutes the syrup will thicken. Check the consistency by droping a little of the syrup on the plate and tilt the plate. If it stays and is not runny the consistency is right.

2) Now add the honey to this syrup, mix it well and switch off the gas.

For covering:

In a pan take the jam and melt it on low flame while continuously stirring. Just melt do not let it come to boil. Once it melts switch off the gas and add the honey to this and mix it well.

Final assembly:

1) Take the cake sponge and generously soak it with the entire sugar syrup. Since we have made holes in it the cake will soak it well.

2) Now apply the jam covering prepared on the top and cover the entire cake from the top with this jam covering.

3) Chill it in the fridge for half an hour and serve.

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shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

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