This cake has been introduced by one of the famous chain of bakeries in India. A tasty delight with soft airy sponge and hits of nostalgia.
That smell of freshly baked breads, rusks, cakes and all other nibbles from the bakeries at every corner of the Bangalore city, has never been able to stop me from not purchasing a few tasty delights. How can someone just pass by without glancing at the showcase with all those fluffy sponge cakes, sweet & savoury bites? I really wonder, HOW?? I have never been able to.
They are nothing modern, no fancy garnish but a bite takes you back to the memory lane of simpler times. Basic sponge with hint of pineapple essence, sweet bun with buttercream or just their potato toasts.
This cake has been an inspiration from the same, one "change" being, this one is EGGLESS. The bakery Honey Cake should not be confused with large amount of honey in it because it barely has any. It is airy sponge with berry jam on top and coconut flakes.
All you need is few basic pantry staples to whip up this treat. The Sponge comes out delicate and soft. One bite and YOU JUST CAN'T STOP!
My take on this classic delight has some add ons, some modifications and made without eggs for everyone to enjoy. So, here you go!
What you need?
For Cake
Thick curd - 6 1/2 tablespoons (100 grams)
Castor Sugar - 1/2 cup (100 grams)
Honey - 1 tablespoon
Pineapple essence / vanilla essence - 1 teaspoon
Non aromatic Oil - 5 tablespoons (68 grams)
All Purpose Flour - 1 1/4 cups (150 grams)
Baking Soda - 1/4 teaspoon
Baking Powder - 1 teaspoon
Salt - a pinch
Coconut powder - 1-2 tablespoons ( extra 1/4 cup for garnishing cake)
Milk - 1/4 cup
Honey Syrup
Honey - 2-3 tablespoons
Water - 1/4 cup
Sugar - 2-3 tablespoons
Berry Spread
Choice of Spread - 1/4 cup (use strawberry jam for classic honey cake)
Honey - 1 tablespoon
Directions:
- Preheat your oven at 180*C.
- Whisk curd and essence together till it becomes creamy. This will take a minute or two.
- Now add Sugar and Honey to this and whisk till sugar dissolves for another 2 to 3 minutes.
- Add oil and mix till it completely incorporates in the curd mixture.
-Add all the sifted dry ingredients (Flour, salt, baking powder, baking soda and coconut flakes) to the wet mixture. Fold using spatula. DO NOT OVERMIX.
- Add milk to bring the right consistency of the batter.
- Pour the batter to prepared cake pan, either lined with parchment paper or aluminium foil. (I used 7 inch round cake ring, base covered with aluminium foil).
- Now bake in the pre- heated oven at 180*C for 35- 40 minutes. Check your cake at 35 minutes by inserting a toothpick. Cake is done if it comes out clean.
- For Honey Syrup - In a pan, add honey, water and sugar. Bring to simmer and sugar should be dissolved completely.
- Once the cake is out of the oven, Apply this syrup on the surface of the cake evenly.
- For Berry Spread - In the same pan, add the choice of spread and 1 tablespoon of honey. Heat it on a medium flame till spread becomes a little liquidy.
- Now apply this generously on the surface of the cake after the honey syrup
- Finally sprinkle the coconut flakes to complete the cake.
- Let the cake cool down completely before serving.
Note:
- It is essential to glaze the cake with Sugar-Honey syrup when the cake is hot. It helps the cake to soak the syrup and to become tender and moist.
- Wait completely for the cake to cool down before applying the berry spread. This is required so that spread is not soaked too much and remains intact on the surface of the cake.
- Cake can be refrigerated for up to 3 days. It is best to be consumed within that time for the perfect taste and texture.
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