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Honey Cake

Honey Cake is made by soaking a sponge cake in honey syrup and then topping it with a coconut and jam frosting. It’s popular in Iyengar bakeries in Bangalore and elsewhere. It is juicy, moist, sweet and cool. 

For The Cake:

·        All Purpose Flour / Maida – 2 1/4 cups

·        Baking Powder – 1 tbs

·        Butter – 1/4 cup

·        Sweetened Condensed Milk – 400 gm/ 1 tin

·        Vanilla Extract – 1 tsp

·        Curd / Yogurt – 1/4 cup

·        Milk – 1 cup

For The Syrup:

·        Sugar – 1/2 cup

·        Water – 1/2 cup

·        Honey- ¼ Cup

·        Pineapple Essence – 1/2 tsp

·        Jam – 200 gm

·        Coconut Flakes

Procedure:

1.      Preheat oven to 180°C.

2.      Sieve together flour and baking powder.

3.      In another bowl cream together butter, vanilla and condensed milk and beat until creamy.

4.      Add curd and beat well.

5.      Now using a spatula, mix 1/3 of the milk into the butter mixture.

6.      Add 1/2 the flour and fold until combines.

7.      Repeat the process once and then finish off with the remaining batch of milk.

8.      Pour into a greased and lined 8″ square tin.

9.      Bake for 30 – 35 minutes in the preheated oven.

10.  Once a tooth pick inserted comes out clean, remove the cake to a wire rack.

11.  Loosen the sides using a knife.

12.  Flip it on to a wire rack, remove the lining paper and allow it to cool completely.

Sugar Syrup

1        Mix together sugar and water and bring it to boil.

2        Once the sugar is melt and the syrup starts boiling, remove it from the flame and add the essence.

3        Mix well and set aside to cool.

Assembling

1        Once the cake is cool, place it on a tray and trim the top with a serrated knife.

2        Pour the syrup and soak the cake.

3        Mix jam with a spoon until it is soft and smooth.

4        Add it on top of cake and spread it with a spatula.

5        Sprinkle coconut flakes evenly on top.

6        Trim the sides of the cake and slice it into even pieces.

 

 

 

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Eggless Baked Cheesecake piece

An easy cheesecake recipe with a luscious and creamy filling baked over a deliciously arrowroot biscuit crust!
Ingredients

For the base

·        8-10 Marie biscuits  (crushed)

·        1 ½ tbsp- Melted butter

For the filling

·        400 g- Cream cheese

·        400g- Condensed Milk

·        ½ cup- Thick Curd

·        1 tbsp cornflour

·        1 tsp- Vanilla extract

Method

1.      Preheat the oven to 150 degrees C. Wrap the outer surface of a 7” loose-bottomed cake pan with aluminum foil.

2.      For the base crush cookies and butter in a food processor until a coarse mixture forms.

Spread this mixture evenly on the base of the springform /loose-bottomed cake tin. Keep the cake tin in the refrigerator for 20 minutes.

3.      In a bowl add cream cheese and beat for few mts, Now add condensed milk, vanilla extract, cornflour and curd. Whisk well, transfer this cheese mixture into the cake pan. Smooth out the top with a spatula.

4.      Prepare a larger pan  with hot water and place the cake pan carefully onto it. The water level should be halfway up to the cake pan.

5.      Bake for 60 minutes or until the top of the cheesecake turns golden brown .

6.      Switch off the oven, and leave the cake pan inside for 1 hour.

7.      Take out the cake pan from the water bath, don’t unwrap the foil from the outside of the pan now.

8.      Transfer the cake tin onto a cooling rack, and let it be cooled completely at room temperature.

Shift in the fridge for a minimum of 4 hours or you can chill it overnight. Demould before serving