Bengaluru

Honey cake

Name: Honey cake
Total time: 55 min
Yield: 12 servings
Cuisine: Indian bakery
Ingredients: 1 1/2 cups maida (all-purpose flour, plain flour); 3/4 cup plus 2 tbsp divided sugar; 2/3 cup condensed milk (sweetened condensed milk); 3/4 cup plus 1 tbsp milk; 6 tbsp cooking oil (vegetable oil); 1 1/4 tsp baking powder; 1/2 tsp baking soda (bicarb soda, bicarbonate of soda); 1 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); 3 tbsp honey; 1/2 cup water; 1/4 cup mixed fruit fruit jam (jam or preserves); 1/3 cup desiccated coconut (unsweetened shredded coconut)

Sponge drenched in honey syrup, a stripe of jam, a snowfall of coconut. Iyengar bakery royalty.

55 minTime

4 gProtein each

mildSpice

The Iyengar bakery square2 chapters · 1 min read

Make it your way

Grandma's waySyrup soaked sponge, jam and coconut, bakery style.

The original

286kcalsame

4 gproteinsame

1 gfibresame

55minutessame

Classic Iyengar bakery honey cake.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1½ cups

Sugar¾ cup plus 2 tbsp, divided

Condensed milk (sweetened condensed milk)⅔ cup

Milk¾ cup plus 1 tbsp

Cooking oil (vegetable oil)6 tbsp

Baking powder1¼ tsp

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Honey3 tbsp

Water½ cup

Fruit jam (jam or preserves)¼ cup, mixed fruit

Desiccated coconut (unsweetened shredded coconut)⅓ cup

Method

5 steps

1Heat the oven to 175 C and line an 8 inch square tin. Whisk condensed milk, milk, oil, vanilla and 70 g sugar.
2Fold in maida, baking powder and soda. Bake 30 to 35 minutes.
3Simmer the water with the remaining sugar for 3 minutes, take off the heat and stir in the honey.
4Poke the warm cake all over and pour the syrup slowly until absorbed.
5Warm the jam with a spoon of water, spread thinly over the top and sprinkle with coconut. Cool and cut into squares.

Serve it like this

Cut into squares and serve at room temperature in paper cases, jam and coconut side up, with tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bengaluru

Honey cake

Sponge drenched in honey syrup, a stripe of jam, a snowfall of coconut. Iyengar bakery royalty.

55 minTime

4 gProtein each

mildSpice

The Iyengar bakery square2 chapters · 1 min read

Make it your way

Grandma's waySyrup soaked sponge, jam and coconut, bakery style.

The original

286kcalsame

4 gproteinsame

1 gfibresame

55minutessame

Classic Iyengar bakery honey cake.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1½ cups

Sugar¾ cup plus 2 tbsp, divided

Condensed milk (sweetened condensed milk)⅔ cup

Milk¾ cup plus 1 tbsp

Cooking oil (vegetable oil)6 tbsp

Baking powder1¼ tsp

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Honey3 tbsp

Water½ cup

Fruit jam (jam or preserves)¼ cup, mixed fruit

Desiccated coconut (unsweetened shredded coconut)⅓ cup

Method

5 steps

1Heat the oven to 175 C and line an 8 inch square tin. Whisk condensed milk, milk, oil, vanilla and 70 g sugar.
2Fold in maida, baking powder and soda. Bake 30 to 35 minutes.
3Simmer the water with the remaining sugar for 3 minutes, take off the heat and stir in the honey.
4Poke the warm cake all over and pour the syrup slowly until absorbed.
5Warm the jam with a spoon of water, spread thinly over the top and sprinkle with coconut. Cool and cut into squares.

Serve it like this

Cut into squares and serve at room temperature in paper cases, jam and coconut side up, with tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Honey cake

Make it your way

Ingredients

Method

Honey cake

Make it your way

Ingredients

Method

Make it a meal