Bakery Style Honey Jam Cake – Eggless

One of the most popular delectable and delicious South Indian desserts especially from Iyengar bakery is the Honey jam cake. This is like a Vanilla sponge cake with Honey glaze and Jam icing which tastes best with cup of tea or coffee

There are too many variations to this recipe, this is the closest version of the eggless cake I have tasted. This is really light, fluffy and mouth watering, to be honest, my hubby who doesn’t like jam cakes couldn’t stop eating once he had a single bite of this cake so yes , do try this cake once and you would not be disappointed

Make this delectable cake this weekend and surprise your family and friends 🙂

*You can make this healthier by substituting All purpose flour with wheat flour and use coconut or cane sugar instead. Also butter can be substituted with healthier oil

**Use jam of your choice, I generally prefer mixed fruit jam. Also you can add nuts on the top for additional taste

*** I have used low fat milk , you can make this dairy free by using coconut milk or water

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 10 mins Cooking time: 45 mins Total time: 55 mins

Servings: 7-8

Ingredients

• 200g flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 150 g caster sugar
• 150 ml milk
• 100 g unsalted butter, melted and slightly cooled
• 100 ml yogurt
• 1/2-1 teaspoon vanilla extract

For Honey glaze

• 3-4 tbsp honey
• 1 tbsp rose water

For Jam glaze

• 70g Jam of your choice
• 2 teaspoon sugar
• 1 tbsp water
• 3-4 tbsp desiccated coconut/coconut flakes or chopped nuts

Steps to prepare

• Preheat oven to 180 deg cel and line 7″ baking tin
• In a bowl, mix flour , baking powder, salt and baking soda
• Add sugar and mix well
• Now add butter and milk, mix until well combined
• Add yogurt and vanilla extract and blend until combined. Do not over mix
• Pour the batter into prepared cake tin, level evenly. Tap the tin on the counter
• Bake for 35-45 minutes until toothpick inserted into centre comes out clean
• Cool the cake for 10 mins. Poke small holes in the cake
• In a bowl, mix honey and rose water. Pour this over the cake while its still warm, cake will absorb honey
• Now in a pan, add sugar, jam and water. Over low heat, mix until lump free
• Cook until mixture bubbles, allow to cool slightly. Jam mix should be added while it’s still warm for better absorption
• Pour the jam mix over the cake and spread evenly
• Sprinkle nuts or desiccated coconut on top of the jam glaze
• Allow the cake to cool completely
• Slice and serve this delicious cake with steaming cup of tea or coffee
• Store leftovers in airtight container and refrigerate. Just warm it up before serving, should be consumed within a week