HONEY CAKE

INGREDIENTS

FOR CAKE

1. 1 ¼ cup all-purpose flour

2. 1tsp baking powder

3. ½ tsp baking soda

4. 3tbsp powder sugar (7.81 grms)

5. ½ cup oil

6. 1 cup + 2tbsp condense milk

7. ½ cup orange juice

8. 1 tsp lemon juice

9. ½ tsp orange zest

10. ¼ tsp lemon zest

11. 1tsp vanilla essence

SYRUP

1. ½ cup water

2. 2tsp sugar

3. ¼ cup honey

TOPPING

1. Apricot Jam – according to taste

2. Shredded coconut

PROCEDURE FOR CAKE

1. Pre-heat the oven to 180C. Grease a baking tin with cake spray or oil and dust little flour.

2. Sift all-purpose flour. Baking powder and baking soda in a small bowl.

3. In another bowl, mix condenses milk, orange juice, lemon juice, oil, sugar and vanilla.

4. Still just till well combined.

5. Fold in dry ingredients till just combined. Add in lemon and orange zest.

6. Bake for 30 mins or till the skewer comes out clean.

7. After cooled trim the sides.

PROCEDURE FOR SYRUP

1. Boil water and sugar just until sugar is dissolved.

2. Bring to Luke warm and mix honey.

3. 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)

4. Over this spread the jam to form a thin layer.

5. Sprinkle shredded coconut all over the surface to cover up the jam.

6. Cut into desired shape.

NOTES

1. Add honey to Luke warm sugar syrup.

2. 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)

3. After slicing the cake, you can also pour the syrup so that the sides of the cake also get generous syrup.