Eggless Honey Cake/Indian Bakery Style Honey Cake

Honey cake is a popular cake available in most of the bakeries in South India.This cake is my childhood favorite and mom used to get in from the local bakery.The jam coated on the top and the desiccated coconut makes the cake even more tastier.In this cake no honey is used but a simple syrup is used to moisten the cake hence the name honey cake.
Coming to the recipe,for the base I made a simple eggless vanilla cake with few variations.Also used some freshly squeezed orange juice as the cake available in shops are orange in color.Off to the recipe......

                                                                    

                                                            
                                   Eggless Honey Cake/Bakery Style Honey Cake

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   Basic Information

   Preparation time ~ 15-20 minutes
   Baking time ~ 30-35 minutes

   Makes ~  10-12 pieces

    

   Ingredients

  

Ingredient	Quantity
All purpose flour/maida	1 3/4  cups
Corn starch	1/4 cup or 4 tbs
Neutral Oil or olive oil	6 tbs
Brown or white sugar	2 tbs(optional)
Sweetened condensed milk	1 cup
Baking powder	1 tsp
Baking soda	1/8 tsp
Salt	1/8 tsp
Orange juice	3/4- 1 cup
Vanilla	1 tsp

    For the sugar syrup

Ingredient	Quantity
Sugar	1/2 cup
Water	1/2 cup
Food color(orange or yellow)	few drops

  
  For the topping

Ingredient	Quantity
Mixed fruit jam	4-5 tbs
Desiccated coconut	2-3 tbs
Whipped cream(optional)	as needed (for garnishing)

 Method 

• Take all purpose flour,corn starch,baking soda,powder and salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and preheat the oven in 350 F.
• Now in a bowl take the oil,sweetened condensed milk and vanilla,whisk in an electric hand blender or whisker until it becomes creamy and smooth.Now to this mixture add in the 1/2 of the sieved flour.

• Add half of the orange juice and mix it well,Now add in the rest of the flour and orange juice alternately and mix it well.

• Pour the batter into greased pan.  Keep it in the preheated oven.Bake it for 30-35 minutes(mine took 29 minutes) or until a tooth pick comes out clean.Let it rest it for couple of minutes and invert the cake to a wire rack and allow it to cool completely.

• Now mix the sugar and water in a pan and let it cook for 2-3 minutes or until the sugar dissolves.Add in the food color and put off the flame.Now trim the edges and top crust of the cake.Once the sugar syrup cool down a bit,gently sprinkle in on top of the cake.Also on the sides and the bottom of the cake to get soak.

• Take the jam in a bowl and mix it well.Now gently apply the jam on top the cake and sprinkle the desiccated coconut on top f the jam. Slice the cake carefully and top each slice with some whipped cream if needed.

• Serve it.

• The sweetness was just perfect with 1 cup of condensed milk,as again the cake is drenched with sugar syrup.
• The amount of sugar syrup used is just perfect to drench the cake.If you want the syrup to ooze out from the cake,use around a cup of sugar and water.
• Instead of orange juice,milk can be used to mix the batter for the cake.
• Slice the cake once its completely cool down.
• Here I sprinkled the desiccated coconut only on the top but in some of the shops,even the sides are also coated.If you want the sides to be coated then,keep some extra syrup and dip the sides in sugar syrup and roll it in coconut.

Enjoy.....................................

This is part of the Bake-a-thon 2016

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