Honey Cake Recipe Indian Bakery Style Honey Cake Food

HONEY CAKE RECIPE | INDIAN BAKERY STYLE HONEY CAKE

Steps:

• 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.

DEVONSHIRE HONEY CAKE

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
• Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
• Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
• Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

JEWISH HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
• Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.