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Bakery Style Honey Cake


Bakery Style Honey Cake with Apricot Jam Glaze and Coconut Shavings

The Bakery Style Honey Cake is a delightful and comforting treat that brings back fond memories of childhood. This vanilla cake base, topped with a luscious apricot jam glaze and sprinkled with unsweetened coconut shavings, offers a delightful blend of tastes and textures. The inspiration for this cake comes from the Russian Honey cake, which was adapted by South Indian bakeries. Due to the high cost of honey they cleverly substituted regular sugar and crafted a delectable jam glaze for that sticky and gooey goodness.


Honey Cake, a tribute to the beloved bakery-style creation from my grandmother's kitchen, carries a heartwarming touch of nostalgia. In her version, my dadima lovingly added honey instead of sugar, but for this rendition, I've opted for regular sugar to enhance the cake's texture, evoking the familiar taste that I cherish.


Whether you're hosting a delightful tea party or seeking a moment of pure indulgence with a homemade dessert, the Bakery Style Honey Cake is the perfect choice to satisfy your cravings and relive treasured childhood memories.


Let's make it together :) Please do leave a comment if you make this and follow us on Instagram @aliabakesto, Enjoy!


Honey Cake

Prep time: 15 minutes

Rest time: 2 hours

Bake time: 45 minutes

Total time: 3 hours

Servings: 8


Ingredients:

135ml milk

2 Tbsp raw honey

11/2 tsp baking powder

21/2 Tbsp oil

1 egg (4 Tbsp yogurt)

137g sugar

1 tsp vanilla bean paste

2 Tbsp apricot jam (warm)

2 Tbsp unsweetened coconut shavings


Directions:

1. Preheat the oven at 325F and line a baking pan (I've used 6"), with butter and parchment paper.


2. In a bowl whip the egg, vanilla paste and sugar . Add flour, milk, baking powder and oil to the bowl. Mix until a homogenous mixture forms.


3. Transfer the batter to a prepared pan and bake for 45-50 minutes or until an inserted wooden skewer comes out clean.


4. Remove from the oven and rest for 2 hours.


5. Heat the jam in the microwave (15-30 seconds) and spread over the cake, sprinkle unsweetened coconut shavings. Serve and enjoy!


Note: The cake can be stored in an airtight container and kept refrigerated for up to 1 week.





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