Eggless Honey Cake

• Vegetarian

• Produce

  • 1/2 tsp Pineapple essence

• Condiments

  • 200 g Jam

• Baking & Spices

  • 2 1/4 cups All purpose flour / maida
  • 1 tbsp Baking powder
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 Coconut flakes

• Dairy

  • 1/4 cup Butter
  • 400 g Condensed milk, sweetened
  • 1/4 cup Curd / yogurt
  • 1 cup Milk

• Liquids

  • 1/2 cup Water

Found on gayathriscookspot.com

Ingredients

• All Purpose Flour / Maida - 2 1/4 cups
• Baking Powder - 1 tbs
• Butter - 1/4 cup
• Sweetened Condensed Milk - 400 gm/ 1 tin
• Vanilla Extract - 1 tsp
• Curd / Yogurt - 1/4 cup
• Milk - 1 cup
• Sugar - 1/2 cup
• Water - 1/2 cup
• Pineapple Essence - 1/2 tsp
• Jam - 200 gm
• Coconut Flakes

Directions

• Preheat oven to 180°C. In a bowl mix together flour and baking powder. In another bowl cream together butter, vanilla and condensed milk and beat until creamy. Add curd and beat well. Now using a spatula, mix 1/3 of the milk into the butter mixture. Add1/2 the flour and whisk until combines. Repeat the process once and then finish off with the remaining batch of milk. Pour into a greased and lined 8 square tin. Bake for 30 - 35 minutes in the preheated oven. Once a tooth pick inserted comes out clean, remove the cake to a wire rack. Loosen the sides using a knife. Flip it on to a wire rack, remove the lining paper and allow it to cool completely. While the cake is baking, you need to make the syrup. Mix together sugar and water and bring it to boil. Once the sugar is melt and the syrup starts boiling, remove it from the flame and add the essence. Mix well and set aside to cool. Once the cake is cool, place it on a tray and trim the top with a serrated knife. Pour the syrup and soak the cake. Mix jam with a spoon until it is soft and smooth. Add it on top of cake and spread it with a spatula. Sprinkle coconut flakes evenly on top. Trim the sides of the cake and slice it into even pieces.