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!

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