Honey cake recipe (eggless and without oven) | Indian honey cake recipe
Easy to make Honey Cake recipe without Oven. The cake turned out super moist and yummy. We enjoyed every bite of the cake.
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: Indian
Servings: 8
Calories: 325kcal
Author: Preeti Nayak
Equipment
Pressure Cooker, Cake tin
Ingredients
For Basic Sponge Cake: (1 cup = 250 ML)
1 ¼cupall purpose flour or maida
1cupcurd/yogurt(dahi)
¼cupsugar
½teaspoonbaking soda
1teaspoonbaking powder
½cupcooking oil
1 ½teaspoonvanilla essence
For making Honey Syrup:
¼cuphoney
¼cupwater
2teaspoonsugar
2-3dropsrose essence
Other ingredients
2tablespoondesiccated coconut
2tablespoonmixed fruit jam
Instructions
Prepare the sponge cake in a Pressure cooker.
Spread 1 cup of salt in the base of the Pressure cooker. Spread it evenly.
Remove the gasket and the whistle from the lid of pressure cooker.
Put back the lid of the pressure cooker.
Keep it on the lowest flame to preheat the pressure cooker. This process is same as preheating the oven.
Take maida/all purpose flour. Sieve it twice. Keep it aside.
Take another mixing bowl, add curd & sugar. Whisk it well until the sugar dissolves.
Now add baking powder & baking soda to the curd and sugar mixture. Whisk it well.
Let it sit undisturbed for 5 minutes.
After 5 minutes you will notice bubbles appearing on the surface of the mixture.
Add vanilla essence & oil. Whisk it well.
Add the sifted flour to the mixture.
Mix it gently using the cut & fold method. Don't over mix it. There should be no lumps in the batter.
Transfer the batter to a greased cake pan(6*6). Tap it gently to remove any air bubbles.
Open the lid of the pressure cooker. Be careful it will be hot.
Keep a hot-pot stand inside it. Put the cake tin over the stand. Close the lid.
Bake it on the lowest flame. It will take around 55 minutes to bake.
After 55 minutes, slowly open the lid of the pressure cooker. Be careful it will be hot.
Insert a toothpick/skewer in the middle of the cake and check. If the skewer comes out clean then it's done. Your sponge cake is ready.
To make Honey Cake
Making the honey syrup
Take water and sugar in a pan and heat it. Let it come to a boil.
Keep stirring and cook for another 2 minutes. Switch off the flame.
Let the syrup cool down. The syrup should be warm but not boiling hot.
Add honey and rose essence. Mix it well.
With the help of toothpick/skewer poke holes in the cake.
Pour the prepared syrup over the cake.
Make mix fruit jam spread for honey cake
Heat a pan and add mix-fruit jam. Melt it on a low flame. Keep stirring continuously.
Be careful while melting it. Do it on the lowest flame to avoid jam sticking to the bottom of the pan.
The jam should be of spreading consistency. Spread the jam over the cake.
Do it fast. If the jam cools down, it will be difficult to spread it. Spread the jam evenly.
Sprinkle some desiccated coconut over the cake. Cut it into rectangular pieces. Enjoy!
Video
Notes
If you are making a basic sponge cake with this recipe then increase the quantity of sugar to ¾ cup. You can enjoy the cake as an evening tea time cake.
Add honey to warm syrup, not hot syrup.
Don't add all the honey syrup at once. Add the syrup with the ladle slowly and let the cake soak the honey syrup. Then add the second ladle of syrup. Add only the amount of syrup that the cake can absorb.
Adding rose essence is optional.
You can make a simple sponge cake in the oven and then proceed with the steps of making a honey cake in the recipe.
After adding baking powder & baking soda and waiting for 5 minutes, if you do not find any bubbles appearing on the surface, then that means your baking soda is not active. You should discard the mixture. Purchase new baking soda and start making the cake.
Store the leftover honey cake in an airtight container in the refrigerator. Stays good for 2 days.