Updated: Feb 8
1 ¼ cup all-purpose flour
1tsp baking powder
½ tsp baking soda
3tbsp powder sugar (7.81 grms)
½ cup oil
1 cup + 2tbsp condense milk
½ cup orange juice
1 tsp lemon juice
½ tsp orange zest
¼ tsp lemon zest
1tsp vanilla essence
½ cup water
¼ cup honey
Apricot Jam – according to taste
PROCEDURE FOR CAKE
Pre-heat the oven to 180C. Grease a baking tin with cake spray or oil and dust little flour.
Sift all-purpose flour. Baking powder and baking soda in a small bowl.
In another bowl, mix condenses milk, orange juice, lemon juice, oil, sugar and vanilla.
Still just till well combined.
Fold in dry ingredients till just combined. Add in lemon and orange zest.
Bake for 30 mins or till the skewer comes out clean.
After cooled trim the sides.
PROCEDURE FOR SYRUP
Boil water and sugar just until sugar is dissolved.
Bring to Luke warm and mix honey.
Over the flat surface of the cake, pour the prepared syrup generously so that the cake absorbs the syrup. ( I actually like to pour the syrup on all the sides not only on the top)
Over this spread the jam to form a thin layer.
Sprinkle shredded coconut all over the surface to cover up the jam.
Cut into desired shape.
Add honey to Luke warm sugar syrup.
Since the cake is super moist because of syrup, jam, this has to be consumed with in 2-3 days. (kept in fridge can consumed in 4 days maximum)
After slicing the cake, you can also pour the syrup so that the sides of the cake also get generous syrup.