No Egg No Oven Honey Cake | Bakery style Honey cake

Cakes are my favorites infact all time favorites are plain tea cake. In today's episode of blogging, we will see how to make bakery style honey cake topped with jam and fresh coconut. This cake is moist and dense as it uses curd. I'm sure you will fall in love with this recipe.

Bakeries use dessicated coconut in place of fresh coconut. Just that i'm preparing at home with whatever ingredients i had, had to use fresh coconut.

This cake is going to be eggless and made using a thick bottomed kadai, you can also use unused pressure cooker or any such thick bottomed pan for baking this cake. If you can eat egg, then replace curd with egg in the ingredients list.

Ingredients:

1.5 cups of curd

1 cup of sugar

2 cups of flour /maida/all purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsps of vanilla essence

1/2 cup of refined oil

4 tbsp honey of good quality

3 tbsp mixed fruit jam

4 tbsp of freshly grated coconut

1/2 cup of water

parchment paper (optional)

1 tsp ghee or oil for greasing the pan

How to make eggless honey cake:

Grease a cake tin or any bowl available at home, which is equivalent to a cake mould/tin in size and shape. Place a parchment paper.

Apply some butter or oil or ghee over the paper and sides of the pan.

Heat a wok or cooker with sand covering the bottom of it.

Place a stand so that the baking tray doesn't touch sand or the bottom of the vessel directly.

Cover it and heat on medium flame for 10 minutes.

Take curd into a mixing bowl.

Add sugar.

Add honey.

Whisk well until sugar dissolves completely.

Then add oil.

Add vanilla essence.

Mix well once.

Clour of the oil should blend and will become creamy and white.

To another bowl, add flour and baking soda.

Add baking powder.

Mix thoroughly with a whisk or fork or spoon to make sure baking powder and flour combine together.

To the wet ingredients bowl, add flour in two batches.

Whisk well without any lumps.

See the consistency of the batter. It should be smooth flowing.

Transfer batter to greased tin.

Pat it twice.

Place it in preheated vessel and cook it covered for about 50-55 minutes. It totally depends on the type of vessel you use for baking and the baking tin as well. I have used a wide pan so it took longer than 55 minutes for the cake to be baked.

Check if the cake has cooked properly after 45-50 minutes by inserting a toothpick. It should come out clean. if not bake for another 6-7 minutes.

Once baked, remove the cake tin and let it cool a little bit.

Remove parchment paper.

Poke the cake from top. Add 2 tbsp honey and spread it across the top.

Add 2 tbsp of water to mixed fruit jam and dilute it. You can add sugar syrup/diluted honey to the jam in place of plain water. This adds more sweetness to the cake.

Add the diluted jam on top and spread evenly.

Finally grate fresh coconut on top.

voila! Yummy honey cake is ready for gulping :)

Slice and serve as a tea time snack or mid morning snack. Enjoy!

Comments

Chettinad Nattu kozhi varuval / chettinad chicken curry

Varuval means frying in "Tamil", and the word Chettinad comes from southern parts of TamilNadu. Chettinad recipes use extreme amount of spices and are rich in taste and aromatic too! There are wide variety of dishes available like chetinad karakuzhambu (tamrind gravy), ennai kathirikai (spicy brinjal gravy cooked in tamarind paste), chettinad fish fry, chettinad nattu kozhi varuval (country chicken fry) etc., In our today's episode of food blogging, we are gonna see the detailed steps of preparing the spice powder, marinating chicken, and making the varuval. An alert for those who do not prefer spicy food - this dish is quite spicy, at the same time it's tasty that you cannot resist yourself from having it. Try it out and share your valuabe opinion. Ingredients: 400 gms of chicken pieces 3 tsp cooking oil 10-11 shallots, finely chopped 1 tsp ginger-garlic paste 2 medium sized tomatoes, finely chopped 2 tsp coriander seeds 1 tsp of blac

Mutton Head curry | thalakari varuval

The meat from mutton head is often overlooked as not as nutritious as the actual meat from thighs or chest part of the mutton. If you prepare it by this way i'm sure you would have fans for the head curry recipe in your family. Do give it a try and share your valuable feedback. Kids will like this recipe as well. Here are some non-veg recipes from our blog to check it out and try in your kitchen. Squid Gravy Village style chicken gravy Chicken Dum Biriyani Chicken Lollipop Green chicken curry Chicken kuzhambu Bok choy chicken stir fry Shallots chicken fry Ingredients: Flesh part from one mutton head 2 large onions, finely chopped 2 green chillies, finely chopped 1 red chilli, broken 2 + 2 tsp ginger garlic paste 2 tsp cooking oil 1 tbsp chopped coriander leaves 1/2 tsp + 1/2 tsp turmeric powder 1 tsp red chilli powder 3/4 tsp garam masala powder salt to taste 2 cups of water. How to cook mutton head curry | how to make thalakari varuval | how to make quick lamb head curry recipe| h

Catla fish fry

Fish is rich in omega 3 fatty acids and big ones like catla, salmon, rohu are all really flesh ones which tend to be of lean meat texture. It's good to try meat like recipes with such fish. This is a south Indian recipe especially from Tamil Nadu. I usually make fish fry with the same spices as listed here. You can add ginger-garlic paste if you want, but it would not compromise on the taste of the dish! Ingredients: 1 tsp red chilli powder salt to taste 1 tsp black pepper powder #How to make catla fish fry: Take all the spice powders and salt into a plate. Add 50 ml of water and mix it to a paste. Let it be thick so that it coats the fish pieces. Place fish pieces onto the plate and coat them nicely on both sides. Let it marinate for 20-30 minutes. Heat a tawa and add some oil. When the oil is hot enough, place marinated fish pieces on medium flame. Cook for 5 minutes. Drizzle some oil if needed. Flip and cook for another 5-6 minutes on medium flame. Drizzle few spoons of oil and

Thin Semiya Kheer

Semiya kheer is a dessert which we enjoy during every other festival be it ganesh chaturthi, makarsankranti, diwali, ayudha pooja. My mom usually makes it with sabudhana (sago) and chironji seeds. In today's recipe, i will share the easiest version of semiya payasam. I happened to buy few chunks of thin vermicelli last month and it's been lying around and was in a dilemma whether to make kesari out of it or just a kheer. Finally locked it up for kheer. Just look at these beauties. Long strands of thin vermicelli simply being folded around to form round shaped chunks. Aren't they cute! These long strands need to be broken while roasting, you can do the preparation while the raisins and cashews, almonds are being roasted in ghee. Let's see the step wise pictures and details of how to make the kheer/payasam. Ingredients: 1/2 cup thin semiya, broken 1/2 cup sugar 1.5 cups of full cream milk 1 tsp cardamom powder 1 tbsp chopped dry fruits and nuts ( ra

Chocolate dipped strawberries

I once tried to make chocolate flavoured cake. You know what i mean ? Well it's not a chocolate cake, but i wanted to add little bit of melted chocolate to the batter and I used a microwave safe bowl to melt the chocolate. Uff! the chocolate did not melt evenly instead, the bowl started to burn. Never in my world, i know that the microwave needs to be set in the lowest power mode and the chocolate needs to be melted by keeping it in the microwave and check every 30 seconds. Over the period of daily cooking and learning, i thought double boiler method would be the best way to melt chocolates and of course without burning anything! Double boiler method helps not to burn the vessel in which we melt the chocolate. It is basically a sauce pan filled with one fourth of water and boil it. Once the water starts boiling, place the chocolate containing vessel inside the sauce pan (make sure, the vessel does not slide and get water into it, that is why we choose to fill one fourth of the sa

Shallots chicken curry

Shallots Chicken curry is kind of an easy and simple recipe as it revolves around just the very basic ingredients. Shallots or pearl onions are considered healthy as compared to the regular onions and i prefer to use these shallots for any non-vegetarian recipe as they tend to enhace the taste of the dish. You can also check other chicken based curry or gravy available in our website. To name a few there are pepper chicken , chettinad chicken , chicken in yogurt sauce , Indian style chicken kabob, chicken tenders , chicken keema, chicken salna , chicken teriyaki , chicken stir fry . Do check it out when you get to think about chicken recipe ideas! Ingredients: 500 gms of chicken 4-5 shallots or pearl onions 10-12 dried red chillies salt to taste 1 tbsp chopped coriander leaves 2 tsp black pepper powder 1 cup of water 1/4 tsp turmeric powder 1 tsp ginger-garlic paste 2 tsp of cooking oil How to make shallots chicken curry: 1. Heat a pan or kadai and dry roas

Banana walnut cake in microwave

Banana walnut cake is quite good as the banana fruit gets along well with the walnut. I have tried banana nut cake using the conventional oven as it is how any cake is baked. Today, I'm gonna share with you the recipe for baking banana walnut cake using a microwave. It just takes 5 minutes in the microwave to bake the cake. No need to wait for 30-40 minutes for baking the cake. This can be made as an evening snack for your kids after school. I'm sure they would love to have it.Walnuts are rich in omega 3 fatty acids that helps in brain development. Ingredients: 1 cup all purpose flour /maida 1/4 tsp salt 1 tsp baking soda 1 tsp vanilla essence 1/2 cup walnuts 1 ripe banana 1 tsp nutmeg powder (optional) 1/2 cup butter, at room temperature 2 eggs, at room temperature 1/2 cup vegetable oil How to make banana walnut cake in microwave: 1. In a bowl, sift together a cup of all purpose flour, salt and baking soda. Dry ingredients are ready. 2. In another bo

How to make Sukku Kaapi Powder

Sukku Coffee powder is one of the healthy beverages we have in Southern parts of India. It is a natural remedy for cold, cough, indigestion problems and many more. In this version of sukku kaapi/coffee powder i have added more of coriander seeds to suit my taste. But in actual recipe it's used in less amounts than that is mentioned in this blog. Let's quickly see the ingredients for sukku kaapi powder 50 gms of dry ginger aka sukku (in Tamil) 1 tsp of black pepper corns 1 tsp of cumin seeds 3 tbsp of coriander seeds How to make sukku kappi powder : Dry roast all the ingredients on medium flame until it turns aromatic. Let it cool down to room temperature. Firstly, take dry ginger and pulse it to coarse powder. Then all the remaining ingredients and grind it to a almost smooth powder. This is the consistency, we cannot get 100% smooth powder using a mixer jar. Though we get can get it using a flour mill, if you are dealing with large quantities. Tada! Sukku Kaapi powder is ready

Village style chicken kuzhambu/ gravy

Village style chicken kuzhambu is spicy and dense in texture - making it an awesome pair for white rice. You can also try this gravy with roti varieties too, but white rice is the best combo for this dish. The spices like coriander seeds, dry red chillies, black pepper corns, green cardamom, cinnamon stick and sesame seeds are dry roasted till they turn aromatic and little smoky on a medium flame. Then cooled down and ground to a fine paste using a little bit of water. Meanwhile, the chicken pieces (i prefer chicken wings for this dish though) are marinated with a fat pinch of turmeric powder, red chilli powder and ginger garlic paste. What non-veg dish would go without ginger garlic and turmeric ???!! Guess what - none of them :) Then, just saute green chillies, bay leaf and onions in right amount of oil for few minutes and add the ground paste with red chilli powder and desired quantity of water. The gravy is allowed to boil on high flame then adding marinated chicken pieces

Cauliflower fry without oil

Cauliflower pakoda is a crispy evening tea time snack. It is also one of those popular street foods in chennai. Also in bakery shops, they sell cauliflower pakodas freshly made every evening in front of our eyes. On a lazy day, we shall buy these pakodas and have it as a side dish for our lunch/dinner. I am sharing a recipe of cauliflower pakoda without deep fry in oil, using an oven. Ingredients: 250 gms of cauliflower florets 1/2 tsp salt 1/2 tsp turmeric powder 1 tsp chilli powder 1/2 tsp garam masala powder 1 tbsp corn flour 1/2 tsp all purpose flower/maida 1/2 tbsp rice flour 1 tbsp chopped coriander leaves/cilantro (optional) 2 tbsp oil 1 tsp ginger garlic paste 1 tsp black pepper powder (optional) Steps: 1. Preheat the oven to 350 F. 2. Cut the cauliflower florets in medium pieces, not too small (they get burnt) and not too big (would not be crispy). 3. In a plate, mix together all the ingredients mentioned above. Sprinkle some water and mix well. I

ShobisKitchen

Search This Blog

Chocolate dipped strawberries