HONEY CAKE

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Honey cake is a soft, syrup-soaked dessert commonly available in local bakeries across South India, especially in cities like Chennai and Bangalore. It is nostalgic favorite for many 90’s kids. It is often sold in square or rectangular slices, wrapped in butter paper or served in simple takeaway boxes.

Unlike traditional Western honey cakes, this version is a light sponge cake generously soaked in a honey-infused sugar syrup and finished with a thin layer of jam and desiccated coconut. Honey cake has a sweet, moist and mild floral tastes from the honey, with a soft melt-in-mouth texture. The coconut add an extra flavor, while the jam balances the sweetness.

ABOUT THE RECIPE:

Honey cake doesn’t have to be refrigerated. It can be stored at room temperature for about 3 to 4 days.

This cake is generally served as square or rectangular slices. So, square or rectangular cake tins are preferred for this recipe. I’ve used 7″ square cake tin for this recipe.

I’ve used egg for this recipe. For an eggless option, substitute egg with 1/4 cup of curd.

INGREDIENTS FOR HONEY CAKE:

FOR VANILLA SPONGE CAKE:

• EGG – 1 NO.
• SUGAR – 1/2 CUP
• OIL – 1/2 CUP
• MILK – 1/2 CUP
• MAIDA – 3/4 CUP
• BAKING POWDER – 1 TSP
• BAKING SODA – 1/2 TSP
• VANILLA ESSENCE – 2 TSP
• SALT – 1 PINCH

FOR SYRUP:

• WATER – 3/4 CUP
• SUGAR – 1/2 CUP
• HONEY – 1/4 CUP

FOR TOPPING:

• MIXED FRUIT JAM – 1 CUP
• DESICCATED COCONUT – 1/2 CUP

HOW TO MAKE HONEY CAKE:

• Preheat the oven at 180 C / 350 F for 15 minutes.
• In a large mixing bowl, add 1 egg and beat it. You can either use a wire whisk or hand mixer.

• Add 1/2 cup of sugar and whisk it until the sugar is completely dissolved.

• Once the sugar is completely dissolved, add the milk and oil to it.

• Whisk it until everything is well combined.

• Sift 3/4 cup of maida, 1 tsp of baking powder, 1/2 tsp of baking soda and a pinch of salt to the mixing bowl.

• Using a spatula, mix it until everything is well combined. Do not use hand mixer.

• Also, add 2 tsp of vanilla essence and mix it.

• The cake batter is ready.

• Line the baking tin with a parchment paper. I’ve used 7″ square baking tin for this recipe.

• Pour the cake batter to the baking tin, and bake at 180C/350F for about 20 to 22 minutes. The time may vary depending on the oven. Check it 2 or 3 minutes earlier. If it’s not done, then bake it for another 2 to 3 minutes.

• After 20 minutes, poke it using a toothpick to check if the cake is ready. The toothpick has to come out clean.
• Once the cake is ready, remove it from the oven. Let it rest at room temperature, until it completely cools down.

• Once it cools down completely, remove it from the baking tin. Trim all the edges, and also the top of the cake. I’ve turned the cake upside down to have a even top.

• Meanwhile, heat a kadai/sauce pan. Add 3/4 cup of water along with 1/2 cup of sugar to it.

• The sugar melts and starts to boil. Let it boil on medium-low flame, until it reaches the syrup consistency.

*To check for the consistency, take a drop of the syrup between the thumb and forefinger. It should be slightly sticky and not runny like water. This is the perfect consistency.

• Once it reaches this consistency, add 1/4 cup of honey to it and turn off the flame.

• Mix it well. Honey syrup is ready.

• Poke small holes on the cake. Using a spoon or a ladle, pour the sugar syrup all over the cake.

*Gently touch the cake on top. It should be completely wet and not soggy.

• Heat the same pan, and add 1 cup of mixed fruit jam to it. It will start to melt within seconds.

• Once it starts to melt, turn off the flame.

• Apply a layer of jam on top of the cake. It can also be added to the sides of the cake.

• Sprinkle dessicated coconut all-over the cake.

YUMMY AND DELICIOUS HONEY CAKE IS READY.