Indian Bakery Style Honey Cake

Ingredients

1. Yoghurt – 1 cup

Sugar – 3/4 cup + 2 tbsp

Baking powder – 1 1/4 tsp

Baking soda – 1/2 tsp

2. Vanilla extract – 1 tsp

Oil – 1/2 cup

Salt – 1/4 tsp

3. All purpose flour / Maida – 1.5 cup

4. Sugar – 3 tbsp

Water – 1/4 cup

Honey – 1 tbsp

Rose water – 1/4 tsp

5. Mixed fruit jam / any jam you prefer – 1/3 cup

Sugar or honey – 2 tsp

6. Desiccated coconut – 3 tbsp

Method

1. Preheat oven at 350 F.
2. In a large bowl, using a whisk, combine yoghurt with sugar, baking powder and baking soda. Set aside for two minutes.
3. Add vanilla extract, oil and salt to yoghurt mix. Whisk gently to combine. Add a pinch of cardamom powder, all purpose flour in 2 – 3 batches and mix gently. Pour the batter into a parchment lined cake pan (8 inch square pan).

     4. Bake at 350 F for about 37 – 40 minutes or until a tooth pick inserted into the center comes out clean. Remove from oven, and let cool on baking pan for about 10  – 15 minutes. Remove cake from the pan. Cool for at least 30 minutes.

Prick holes on the cake using a tooth pick / skewer. You can trim the sides of the cake, if you want.

5. Combine sugar and water in a small saucepan. Bring to a boil. Cook for a minute over low heat. Switch off. Add 1 tbsp honey, 1/4 tsp rose water and mix well. Pour over the cake and spread uniformly.

6. In the same saucepan, add 1/3 cup jam and 1 tsp sugar / honey. Cook over low-medium heat until jam melts. Spread it over the cake. Sprinkle desiccated coconut on top. Set aside for 15 minutes. Slice and enjoy..refrigerate leftovers.