Ingredients
The following ingredients have 12 Servings
- 2 1/8 cups all purpose flour
- 1 tin / 400 grams sweetened condensed milk
- 1/4 cup butter
- 1/4 cup curd
- 1 cup milk + 2 tablespoons more if needed
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- Vanilla extract
- Salt
- 3/4 cup sugar
- 3/4 cup water
- 2 tablespoons honey
- Rose essence
- Jam as required
- Coconut flakes
Instruction
- 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.
