Indian Honey Cake Recipe
This Indian honey cake recipe is inspired by South Indian Iyengar Bakery's honey cake. It's eggless, soft, and full of rich honey flavor. Topped with jam and desiccated coconut, it's a delicious treat you can make at home. Here's how to make it with step-by-step photos and a quick video tutorial.
Servings: 8
Calories: 325kcal
Equipment
- Pressure Cooker, Cake tin
Ingredients
For making honey syrup
- ¼ cup honey
- ¼ cup water
- 2 teaspoon sugar
- 2-3 drops rose essence
Other ingredients
- 2 tablespoon desiccated coconut
- 2 tablespoon mixed fruit jam
Instructions
Bake a sponge cake
- Prepare a basic vanilla sponge cake. You can bake the cake in an oven or without the oven (as shown below the recipe card).
Making honey syrup
- In a saucepan or small pan, combine water and sugar. Heatthe mixture over medium heat, stirring constantly, until it reaches a boil. Letit boil for another 2 minutes, then remove from heat. Allow the syrup to coolslightly until it's warm but not boiling. Stir in the honey and rose essenceuntil well combined.
Soaking the cake with honey syrup
- Usinga toothpick or skewer, gently poke holes all over the top of the sponge cake.This allows the syrup to penetrate the cake evenly.
- Pour the prepared syrup over the cake slowly with a largespoon. Don't drench the cake all at once. Instead, let the cake absorb thesyrup for a few moments before adding another spoonful. Continue adding syrupin small amounts until the cake is moist but not soggy. The cake will onlyabsorb so much syrup, so stop when it reaches its saturation point.
Making the jam topping and finishing touches
- Heat a non-stick pan over low heat. This ensures the jamwon't scorch. Add the mixed fruit jam to the pan. Continuously stir the jam asit melts on low heat. This prevents burning and ensures even heating. The jamis ready when it reaches a spreading consistency. This means it should be thinenough to easily coat the cake. Turn off the heat immediately.
Video
Notes
- For making the sponge cake you can use this easy recipe.
- Once the syrup is warm (not hot), stir in the honey. Honey can lose its delicate flavor at high temperatures.
- Slowly ladle the syrup over the cake. Don't drench the cake all at once.
- Let the cake absorb the syrup for a few moments before adding another ladleful. Continue this process until the cake is moist but not soggy. Remember, the cake can only absorb so much syrup, so stop when it reaches its saturation point.
- The addition of rose essence is optional.
- Store any leftover honey cake in an airtight container in the refrigerator. It will stay fresh for up to 2 days.
Nutrition
Calories: 325kcal