Baking

Eggless Honey Cake | Iyengar Bakery Style

Eggless Honey Cake Iyengar Bakery Style - Slurpy Platter-7

Sink your teeth into this super moist, fluffy, juicy, sweet and just-like-the-iyengar-bakery-style Honey Cake that is so irresistible. You’d be surprised how incredibly similar it is to the bakery style cake. And just how easy it is to make at home. 

Eggkess Honey Cake Iyengar Bakery Style - Slurpy Platter-2

Honey cake, Iyengar bakery style, is an emotion and I’m sure you all agree with me. No matter how fancy the modern day cakes are, this humble honey cake is something you can never get enough of. People in Karnataka, esp in Bangalore, Mysore and Hassan where it is said to have originated in the late 50’s can never get enough of it.

Eggkess Honey Cake Iyengar Bakery Style - Slurpy Platter-7

I remember the days when birthday parties in the 90’s featured honey cakes/butter cream cakes, chips and puffs that were served as snacks to the kids back then, much before the pastry cakes took over the world of birthdays by a storm.

I really miss those days and how everything has changed now. Come to think of it, its amazing how the Iyengar Bakeries in the yesteryear transformed something like a simple honey cake and masala toast bread to a totally Indianized version and how it became puzzlingly popular across the masses.  The enduring demand for them testifies the indefatigable success against mounting odds of the pastry culture that almost swept the iyengar bakery world at one point.

Eggless Honey Cake Iyengar Bakery Style - Slurpy Platter-7

Even to this day, the Iyengar bakery style honey cake is a popular item on the menu and picked by most people over the pastry cakes for its sheer simplicity and delicious flavours. Also, this ain’t so heavy as the pastry cakes since there’s no frosting involved.

No matter how old we get we can never outgrow the love for honey cake and remains an iconic representation of the Iyengar bakery and the classic example of an undying legacy that is posted for posterity.

Eggless Honey Cake Iyengar Bakery Style - Slurpy Platter-7

For a detailed step wise recipe you can also refer to my Instagram stories  Do follow me @slurpyplatter on Instagram for more step wise pics too.

You might also want to try:

Orange and Cranberry Muffins

Eggless Ragi Brownies | Finger Millet Brownies

Banana Bread Tiramisu

Coffee Caramel Cake with walnuts

Whole Wheat Banana Bread | No Refined Sugar and Butter

Eggless Honey Cake Iyengar Bakery Style - Slurpy Platter-7
Eggless Honey Cake | Iyengar Bakery Style
Sink your teeth into this super moist, fluffy, juicy, sweet and just-like-the-iyengar-bakery-style classic Honey Cake that is so irresistible. You'd be surprised how incredibly similar it is to the bakeries. And just how easy it is to make at home. 
Eggless Honey Cake Iyengar Bakery Style - Slurpy Platter-7
Eggless Honey Cake | Iyengar Bakery Style
Sink your teeth into this super moist, fluffy, juicy, sweet and just-like-the-iyengar-bakery-style classic Honey Cake that is so irresistible. You'd be surprised how incredibly similar it is to the bakeries. And just how easy it is to make at home. 
Servings Prep Time
10Pieces 15Minutes
Cook Time
30-35Minutes
Servings Prep Time
10Pieces 15Minutes
Cook Time
30-35Minutes
Ingredients
For the Cake
For the Honey Syrup
To frost the cake
Instructions
To make the cake
  1. To make the honey cake let us first begin by pre-heating the oven to 180 degree °C. In a wide bowl mix together curd and sugar, stir till sugar dissolves. Now add the baking soda and powder, give it a mix till you see bubbles (froths up). To this add oil and orange zest/juice and mix well.
  2. Now add the all purpose flour to the above mixture and mix well. This should be a little thicker than the dosa batter consistency. Ensure there are no lumps in the batter.
  3. Line a square baking pan with parchment paper and pour the batter to it. Bake at 180 degree °C for 30-35 minutes or until a tooth pick inserted comes out clean. Cool it completely.
To make the honey syrup
  1. In a saucepan, bring water to a rolling boil and add sugar, stir to dissolve, allow it to cool slightly till it reaches a lukewarm state. Now add the honey and give it a stir.
  2. Poke the cooled cake with a fork and slowly add the honey syrup with a ladle into the holes until the sponge cake absorbs the syrup. Ensure you do this evenly so that the cake doesn't become dense and break apart. Keep it aside.
Frosting the cake with Jam
  1. In a small pan add the jam with a tsp of water and give it a quick mix until it reaches a slightly thick pouring consistency.
  2. Now apply the jam generously over the cake and sprinkle desiccated coconut powder over it. Cut the cake into pieces and serve with tea/coffee. Stays good for a day or two when refrigerated.
Recipe Notes
  • It is very important to keep the curd in room temperature so that the sugar dissolves completely. Otherwise the cake becomes too dense or doesn't bake evenly.
  • You can use strawberry jam instead of mixed fruit jam as well. 
  • Ensure that the honey syrup is carefully dipped across the cake so that it soaks evenly. 
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