Growing up, Honey cakes have been an integral part of the 90s kids’ evening life. Saving up for the soft and sweet richness of the canteen-made Honey cake is definitely a memorable moment for all the former school-goers. This super easy Honey cake recipe takes just 15 mins of prep time and has that nostalgic sweetness and sponginess.
What you’ll need
- 1/4 cup Curd
- 1/4 cup Powdered Sugar
- 1/4 cup Vegetable Oil
- 3/4 cup Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Milk
- 1 tbsp Sugar
- 2 tbsp Honey
- 2 tbsp of any preferred Jam & Desiccated Coconut
How to make
- To a container, add curd and whisk it away with sugar and oil until the mixture gets a light and creamy texture.
- Slowly add Maida, baking powder, and baking soda with the milk and fold (mix) the batter gently.
- Bake in a 5-inch square tin lined with parchment paper at 170 degrees for 20-25 mins or until a skewer inserted in comes out clean and let it cool at room temperature.
- In a pan, add the sugar and honey with water and keep stirring until the mixture combines well and dissolves together.
- Let the honey mixture cool down before making small holes in the cake and soaking it in the honey mixture to get that unique and yummy taste.
- Remove the cake from the tin gently by flipping the tin and patting it on the sides and on the back.
- Heat your favorite jam in a pan until it melts completely and spread it over the cake and sprinkle some desiccated coconut and let it set completely before cutting it into slices.
This recipe can help you store your favorite childhood evening snack for up to 4 days in the fridge, and is best served after heating it for at least 30 seconds before enjoying it!
