EGGLESS HONEY CAKE (INDIAN BAKERY STYLE)

This simple Eggless Honey cake - Indian Bakery Style requires minimum efforts but yields amazing results! A simple, delicious cake for a morning coffee, afternoon tea or treat for any happy occasion.

The end of the summer holidays are always bittersweet, you don't really want them to end. For a couple of weeks, I can forget about studies and focus on doing all of the things that I enjoy.

Cramming in lots of tv, catching up with home friends and sneaking in a holiday are just some of the things that I got up to this summer. I squeezed in quite a bit of cooking too. Often I would cook alone or I and mum would prepare meals together.

If there is a single reason that my mum is going to miss me now that I am back at uni, it's because of this. To round off my cooking for the summer, I made an Eggless Honey Cake.

It was my little brothers birthday a couple of days ago and I wanted to bake a cake for him. I'm still new to baking so I wanted to tackle something at my level!

I and my brother have both grown up with cakes in every variety. The best thing about school was the pudding in school dinners. I don't think I will ever forget the excitement when seeing Butterscotch Tart on the menu - still lovingly mentioned by my friends.

But there was another contender, the humble jam sponge, and custard. I thought I'd give this cake a go. It isn't classically a birthday cake but a reminiscent of our times at school! A variation of the jam sponge is the honey cake, in which the sponge is soaked in a honey and sugar syrup.

In recent times I came to know this cake has been baking in South India for a half a century, and it has always been known as Eggless Honey Cake Iyengar Bakery Style or Indian Bakery Style Honey Cake.

The cake was fairly simple to prepare and bake and turned out really well! The house was cocooned with the warm sweet smell of the cake, which was moist from the honey and you could distinctly taste the flavour from the orange juice.

My favourite part was the jam and coconut on the top! Most importantly though, my brother really enjoyed it and had a wonderful birthday. I can only hope to be spoilt the same way when my birthday comes along!!

MORE EGGLESS CAKE RECIPES FROM JAGRUTI'S COOKING ODYSSEY

If you liked this cake recipe, you may want to have a look at my other delicious eggless cake recipes.

① Chocolate Orange Cake

② Rose and Pistachio Baklava Cake

③ Italian Christmas Honey Cake

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Eggless honey cake, Eggless Honey Cake Iyengar Bakery Style, Indian Bakery Style Honey Cake

Baking, Desserts, Eggless Baking

British, Indian

Yield: 7-8 servings

Author: Hayley Dhanecha

EGGLESS HONEY CAKE

This wonderfully delicious eggless honey cake is a very easy and quick recipe. It is rich and moist, perfect for a morning coffee, afternoon tea or serve as a special treat on any happy occasion.

prep time: 10 Mcook time: 55 Mtotal time: 65 M

ingredients:

Eggless sponge

• 315g Plain flour
• 2 tin Condensed milk 397g
• 235mls Sunflower oil
• 280mls Orange juice with bits
• 2 Tsp. Baking powder
• 1 Tsp. Baking soda
• 2 Tsp. Lemon juice
• 2 Tsp. Vanilla extract

Syrup

• 240mls Water
• 60g Sugar
• 150ml Honey

Topping

• 150g Strawberry Jam
• 3-4 Tbsp. Desiccated coconut
• Few Fresh strawberries 

instructions:

How to cook EGGLESS HONEY CAKE

1. Preheat oven to gas mark 4 or 350F.
2. Grease or spray 2LB loaf tin then dust with little flour and remove extra flour.
3. Place the plain flour, baking soda, and baking powder in a big bowl and whisk properly.
4. In another bowl whisk in oil, orange juice, condensed milk, lemon juice and vanilla extract.
5. Incorporate wet mixture into dry ingredients.
6. Spread the mixture into greased and floured loaf tin.
7. Bake the cake until a toothpick comes out clean and top should be a little brown. 
8. It should take about 50-55 minutes.
9. Remove it from the oven and completely cool.
10. When the cake is cool, remove it from the loaf tin and arrange it on the board.
11. Now prepare the syrup by boiling together water and sugar. Boil this syrup for 5 minutes then turn the heat off.
12. Whisk in honey when the syrup is just warm.
13. Using a fork or a toothpick to poke the cake.
14. Use a spoon to pour on the syrup, maybe you won't need all of the syrup.
15. Now melt the jam in M/W for 30-35 seconds and spread evenly on the cake.
16. Sprinkle desiccated coconut and leave the cake aside for a while or until jam settles once again.
17. Now with a sharp knife cut the slices and serve with fresh strawberry slices.
18. Enjoy!

NOTES:

For the topping strawberries are optional.
If you can not find orange juice with bits then use 1 Tbsp. orange zest and plain orange juice.

Calories
627.19

Fat (grams)
33.40

Sat. Fat (grams)
4.45

Carbs (grams)
76.12

Fiber (grams)
2.15

Net carbs
73.97

Sugar (grams)
33.97

Protein (grams)
6.09

Sodium (milligrams)
353.15

Cholesterol (grams)
3.71

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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