Here comes an eggless Sunday Super Special. Co-Founder & Director of Lavonne Academy of Baking Science and Pastry Arts, Chef Avin Thaliath brings Eggless Honey Cake. This heavenly cake with a healthy twist will surely be loved by your whole family.
Servings - 12
Preparation - 30 Min
Baking - 15 Min
1/2 tinNestlé MILKMAID
2 cups Nestlé a+ Nourish Milk
1/2 cup Refined oil
1/4 cup Melted Butter
1 tsp Vanilla Essence
1½ tsp Vinegar
2½ cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
A pinch of Salt
3 tbsp Honey
1/2 cup Water
1/4 cup Sugar
3 tbsp Mixed Fruit Jam
2 tbsp Water
(For garnishing)Desiccated Coconut
How to make Eggless Honey Cake
Mix and whisk all wet ingredients.
Mix all the dry ingredients.
Combine the dry ingredients with the wet ingredients. Strain the mixture through sieve in another bowl for a smooth batter.
Pour the mixture inside a cake tin and bake it for 15 minutes at 180 degrees Celsius.
Once it is baked, put it aside and let it cool down completely.
For honey syrup, mix honey, sugar, and water and bring it to boil. Pour it in a bowl and let it cool down completely.
For jam sauce, mix fruit jam to water, heat it, and bring to boil. Pour it in a bowl and let it cool down completely.
Once the cake is completely cooled down, use a skewer to cut the top of the cake. Make small pores using a toothpick. Do not throw the top layer of the cake. Crush it and use it for garnishing.
Pour the honey sauce and spread it with a brush. Now pour the jam sauce and spread on top of honey sauce. Keep the cake inside the refrigerator for 10 minutes.
Take the cake out and sprinkle desiccated coconut on top for garnishing. Refrigerate it for another 10-20 minutes