Honey cake recipe with step by step photos. Local bakery style delicious honey cake soaked in sugar syrup and topped with jam. For more texture the cake is adorned with coconut flakes.
Servings: 1 8" cake
Calories: 403 kcal
For base Cake
- 2 1/8 cups all purpose flour
- 1 tin / 400 grams sweetened condensed milk
- 1/4 cup butter
- 1/4 cup curd
- 1 cup milk + 2 tablespoons more if needed
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- Vanilla extract
Sugar syrup for honey cake
- 3/4 cup sugar
- 3/4 cup water
- 2 tablespoons honey
- Rose essence
Glaze and topping for honey cake
- Jam as required
- Coconut flakes
Take condensed milk, butter and vanilla extract in a mixing bowl. Mix well and cream well until the mixture turns fluffy and light.
Sieve together flour, baking powder and soda in another mixing bowl.
Now add dry ingredients part by part to the wet ingredients. Add milk slowly and make a thick lump free batter.
Preheat oven at 170C. Grease and line or dust a cake tin. Pour the prepared cake batter and bake for 35-40 minutes.
To prepare the sugar syrup mix 3/4 cup water with 3/4 cup sugar. Mix well and bring to a boil. Cook for 2-3 minutes. Once the sugar syrup is thick remove from flame and add rose essence to it.
Cook the jam in low flame for 1-2 minutes to make it spreadable.
Once the cake is done, allow to cool it thoroughly. trim the edges if needed
Take a big tray and drizzle 1/8 cup of sugar syrup over it. Tilt the tray well. Now place the prepared cake on the tray.
Pour the remaining sugar syrup over the cake and let the cake soak the syrup well.
Now spread the jam evenly in top. Garnish with coconut flakes. Slice and serve honey cake as required.
1. You can try replacing wheat flour instead of maida
2. You can use any flavored jam.
3. Do not cook the jam for long time. It should be just smooth and not runny.
4. For a more juicy and sweet cake make sugar syrup with 1 cup sugar and 1 cup water