I love how Indian food always brings so much flavor! I’ve never been to India but I imagine that being there is the ultimate experience for your senses. The colors, flavors, everything. And this cake definitely delivers that. Most breads, cookies, and cakes are beige and as a baking blogger, I’m always finding ways for beige to look exciting. It’s not easy, until this cake comes along.
The jam topping is glossy and rich in color. I used a combination of strawberry and raspberry and I loved how that turned out. If I weren’t low on ingredients (quarantine life), I’d have sprinkled some shredded coconut on top too.
I know that in many parts of the world, the corona virus has led to egg shortages at the grocery stores. If you’re in one of those areas, you can rejoice in the fact that this cake is entirely egg free. It does however use condensed milk, so hopefully you have that available. It also doesn’t use butter so another score!
The actual cake is soft and light and acts as a sponge for the sweet honey syrup that gets absorbed into it. It’s truly the moistest cake. It’s sweet with the flavor of honey and the fruity spread on top. I can’t even tell you how quickly my husband and I ate this — it’s too embarrassing. If you’re in the mood for something sweet, pantry-friendly, and colorful and bright, this is it!
Indian Honey Cake
- 1 1/4 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup condensed milk
- 1/2 cup oil
- 1/2 cup milk (any kind)
- 2 tbsp. powdered sugar
- 1 tsp. vanilla
- 1 tsp. lemon juice or vinegar
- 1/2 cup water
- 1/4 cup honey
- 2 tbsp. sugar
- 1/4 cup mixed fruit jam
- sprinkle Shredded coconut (optional)
Preheat the oven to 350F degrees. Grease or line a 9-inch square baking pan with parchment paper; set aside.
Begin by making the batter. In a large bowl, whisk together the condensed milk, oil, milk, and lemon juice. Mix in the powdered sugar and vanilla until smooth.
Sieve the flour, baking powder, baking soda and salt. Gently whisk into the dry ingredients to create a smooth batter. Spread the batter evenly into prepared pan.
Bake for 35-40 minutes, or until golden and the middle has set. Allow to cool while you make the honey syrup.
Combine the water and sugar in a pan and boil until the sugar dissolves. Remove from heat and stir in the honey. Gently remove the cake from the pan. Prick it with a toothpick or gently with a fork. Pour the honey syrup over the cake so it absorbs into it.
In a pan, over medium heat, warm up the jam until it starts to thin. Remove from heat and spread the jam immediately over the cake. Optionally sprinkle with shredded coconut. Slice and serve when set
Inspired by Priya Santhamohan.