Easter Honey Cake

Easter Honey Cake

Honey Cake

1 1/2 cup Plain flour

1/2 cup Butter

1/4th cup Oil

3/4 cup Sugar powder

1 1/2 tsp Baking powder

1/4 tsp Salt

1/4 cup Milk

1 1/2 tb sp. Vanilla essence

3 Eggs

For Honey syrup
1/4 cup of water
4tb sp.of honey
2 tsp. of rose water
Mix together to make the syrup

For topping
4 tsp mixed fruit jam mixed in 1 tbsp of water and warmed in microwave for 30 seconds.
4 tbsp desiccated coconut.

Sieve together flour, salt and baking powder 2 times.
Cream the butter and oil for few minute.
Add sugar powder and beat
Add eggs one by one and beat.
Add vanilla essence and milk and beat a little.
Add dry ingredients slowly and mix with the help of spatula.
Bake in a rectangular baking dish at 350 F for 35 min.
TEST: Check with knife/toothpick to see if it is done (knife/toothpick comes out clean if done)

Remove the cake, and place on a wire rack and when its still warm.

Prick the back side of the cake with skewer and slowly drizzle the honey mixture on top. It will absorbed by the warm cake.
Cool completely. Flip it and on the top side of the cake spread the mixed fruit jam mixture. Sprinkle the desiccated coconut on it.

Your co-hosts this week are Antonia @ Zoale.com and Angie@Fiesta Friday.net

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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