Eggless Honey Cake | Easy Cake Recipes

My sweet darling niece is celebrating her birthday today.Even though we couldn't be together on her special day,I couldn't stop myself from baking a special cake for her.She is indeed special for all of us,my parents' first grandchild and the closest I ever got to having a child was when she was born.I even got to name her,Krishnaa :) When Arjun was born,she wouldn't leave his side for a second.The moment he heard her voice,the joy in his eyes brought so much happiness to all of us :)

I wanted to bake a simple but yet special cake.Even though I haven't tasted Honey Cake from a bakery,I have heard so much about it that I decided Honey Cake it is!I have made it once before during a dinner party and even though the cake was a hit,it got over and I couldn't relish eating it as I would have liked :) A simple butter cake,drenched in a sugar syrup and topped with some jam and coconut flakes,if that doesn't sound delicious to you I don't know what will :)

There are tons of recipes for Honey Cake online but I chose the most reliable one from Gayathri.I halved the recipe though since there are only three of us and it made a small cake,just perfect!The cake is moist,spongy and the topping is what makes it taste so good.Sweet jam and coconut..just so so good!Do try it and you will love it :)

Eggless Honey Cake

Recipe source - Gayathri

Ingredients

For the Cake

Flour/Maida - 1 cup + 2 tbsp

Baking powder - 1/2 tbsp

Butter - 1/8 cup / 25 gms

Condensed milk - 200 gms

Vanilla - 1 tsp

Curd/Yogurt - 2 tbsp

Milk - 1/2 cup

For the Sugar Syrup

Sugar - 1/4 cup

Water - 1/4 cup

Honey - 1 tbsp

Pineapple Essence - 1/2 tsp

For the Topping

Mixed Fruit Jam - 50-75 gms

Water - 1 tbsp

Dessicated Coconut -1-2 tbsp

Method

Preheat oven to 180C.Grease and line a 6'square tin.

Sift (or whisk) together the flour and baking powder.

In a bowl,combine butter,condensed milk and vanilla.Whisk well.

Mix in the curd and whisk again.

Now add the flour and milk alternately,beginning and ending with flour and mix until you have a smooth batter.

Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the tin for 5 minutes and then remove from the tin and let it cool completely on a wire rack.

While the cake is baking make the sugar syrup.

Heat the sugar and water till it boils.Switch off the flame and mix in the honey and pineapple essence.Keep aside.

When the cake is cooled down completely,level the cake on top if required.

Poke holes on the cake using a toothpick and pour the sugar syrup over the cake using a spoon.Pour half the quantity.

Invert the cake and repeat the process.

Heat the jam and water in a pan or in a microwave for a minute.

Spread the jam evenly on top of the cake.

Sprinkle coconut all over.

Cut into slices and serve.

Step by Step Pictorial

Preheat oven to 180C.Grease and line a 6'square tin.

Sift (or whisk) together the flour and baking powder.

In a bowl,combine butter,condensed milk and vanilla.Whisk well.

Mix in the curd and whisk again.

Now add the flour and milk alternately,beginning and ending with flour and 

mix until you have a 

smooth batter.

Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the tin for 5 minutes and then remove from the tin and let it cool completely on a wire rack.

While the cake is baking make the sugar syrup.

Heat the sugar and water till it boils.Switch off the flame and mix in the honey and pineapple essence.Keep aside.

When the cake is cooled down completely,level the cake on top if required.

Poke holes on the cake using a toothpick and 

pour the sugar syrup over the cake using a spoon.Pour half the quantity.

Invert the cake and repeat the process.

Heat the jam and water in a pan or in a microwave for a minute.

Spread the jam evenly on top of the cake.

Sprinkle coconut all over.

Cut into slices and serve.

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Mango Recipes on Easycooking

Are you done with eating Mangoes this summer?Now who am I kidding,we can never get tired of eating mangoes which make its presence only for a few months in a year.For us it is always the same,we enjoy the mangoes as is for a long time and when the season is just about to end,I am looking for ways to incorporate mango in my cooking and baking.

Ambya Gojju is a no-cook sweet mango curry(except for the tempering) which works perfectly as a cool after-meal dessert.Choose fibrous mangoes so that you can keep dipping the seed in the sauce and lick them off your fingers!

Mango Buttermilk Pound cake is a take on the classic Lime Buttermilk pound cake.A simple Vanilla cake recipe flavored with mango pulp and spiked with dry ginger powder.Serve it plain or with a mango cream sauce.

Ambya Paank or Mango preserve is a wonderful way to keep eating mangoes even after the season ends.Add equal amount of mango and sugar and cook till it reaches a jam consistency.Tastes great with bread,chapathi and even dosa!

Mango smoothie or milkshake can be a wonderful summer drink.Chill the mangoes and blend it with milk ice cubes and the summer heat suddenly becomes bearable!

Aamras with Poori can make my diet plans go haywire.I've restricted myself to make poori only twice in a year.Once with aamras and once with Bibbe upkari.Now don't ask me how many I eat at one sitting!

Ambya Ambat is a simple konkani side dish where ripe mangoes are cooked in a dal-coconut gravy.Goes perfectly well with rice as well as on its own.

Fresh mango loaf cake is again,a simple vanilla cake flavored with mango pulp.Makes for a wonderful snack time treat.

Mango Crumble,ripe mangoes cooked with butter and caramelized sugar,flavored with fresh ginger and topped with a streusel and baked till golden brown.Just too good!

When ripe mangoes are being discussed,how can the raw ones be left behind?

Mango Chundo,a delicious preserve made with grated raw mangoes and sugar and even better,made in a microwave.

Raw Mango chutney,raw mangoes ground into a chutney with coconut and green chilly,a spicy addition to any meal.

So what are you cooking/baking with Mangoes this season?

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Jam Biscuits

How do you eat your cream biscuit?Well,if it sounds like a silly question,I apologize but I'd really like to know.For me,it has to be split open,cream licked off and then have the plain biscuit there after.However much I try to act lady like and eat it like a normal biscuit,I find myself quietly move to a corner and eat it as I please.Especially Bourbon and Orange Cream biscuits.

So it was no wonder that when I thought of baking these biscuits,I dreamt of licking the jam off the biscuits and then popping them into my mouth..ah and that's what I apparently did after baking these!


I had bookmarked these Jam Biscuits from Anushruti's blog long time back.But as my bookmarked folder is already bursting at its seams,I totally forgot about it.Lack of snack items at home saw me looking for some simple cookie recipes which I could make and stock up.I had some Strawberry Jam in the fridge too,so the d-day finally arrived.




Jam Biscuits
Recipe adapted from Divine taste


Ingredients


Butter - 1/2 cup/100 gms,softened
Icing sugar - 1/2 cup/60 gms[I used powdered sugar]
Flour - 3/4 cup/100gms
Vanilla Custard Powder - 3/4 cup/100 gms
Cornflour - 4 tbsp/30 gms
Yogurt - 3 tbsp
Vanilla extract - 1/2 tsp


Method


Preheat oven to 150C.Grease/line a cookie tray.
In a big mixing bowl cream together butter,sugar and vanilla extract till light and fluffy.
In another bowl,mix together flour,custard powder and cornflour,set aside.
Mix in the dry ingredients into the creamed mixture along with the yogurt and form into a smooth round ball.
Pinch walnut sized balls from the dough and smoothen it between your palms.Poke a small hole on the cookie using your thumb,but be careful don't poke too deep.
Bake for 20-25 minutes or till the cookies become crisp and golden.
Cool on a wire rack.

In a microwave safe bowl,warm 1/2 a cup of strawberry jam[or any other jam of your choice]till it becomes spreadable consistency.Fill the cookie indentations with the jam and let it cool for a while till the jam sets and gets a shiny consistency.
Store in airtight containers.





How did we like it - A simple recipe with simple ingredients resulted in great tasting biscuits.I made two batches,one plain and one filled with jam and no prizes for guessing which one we liked better!The plain biscuits had a faint greasy after taste of custard powder,wonder why.Id like to know--Which brand of custard powder do you use?

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Strawberry Vanilla Bean Conserve

I discovered the joy of making Jam with this Mango Jam recipe.I’ve been making it for sometime now.I’ve also tried Apple Jam and Pineapple Jam[yet to blog].So it was with great interest I read through Deeba’s recipe for Strawberry Vanilla Bean Conserve.We get good Strawberries this time of the year and I wanted to try it so badly.I tried making it with a lesser amount first and loved it so much that I already have 3 small jars of conserve sitting happily in the shelf.Yes,the recipe is that good.

So without further ado,here’s the recipe-followed verbatim from Deeba’s.


Strawberry Vanilla Bean Conserve

Recipe source - Deeba-Original recipe here.

Ingredients

1 kg of either very small strawberries or halved hulled larger strawberries

1 kg granulated vanilla sugar (or regular sugar)

1 vanilla bean, split

Juice of 3 limes (or 1 lemon)

Method

Place alternate layers of strawberries and sugar into a bowl; add the lime juice and vanilla bean, cover and leave to stand overnight.Make sure the bean is submerged in the liquid to help infuse well.
Next day, transfer the fruit and sugar to a pan, bring slowly to the boil and simmer for 5 minutes. Pour back into the bowl, cover and leave again for another day.
Finally, transfer to a pan, bring to the boil and simmer until setting point is reached. Remove from the heat and leave to cool a little until the fruit begins to sink in the syrup. Stir and pour into small, hot sterilized jars and cover immediately.Makes about 1.5 kgs of conserve.

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Mango Chundo

There was a time when I used to cook our regular meals according to the events going on the blogosphere..yeah I was a crazy blogger then:).Now of course I have sort of settled down and draft my posts accordingly and post them to match any event..yup,little tricks that blogging teaches you!!

MEC aka Microwave Easy cooking was one of the first events that I ever sent an entry to.In fact,following Srivalli’s Microwave cooking series I have prepared so many dishes which I wouldn’t have otherwise.So it was only natural that I send my entry this month,the theme fits the bill perfectly-Celebrating Bloggers.Bookmarking dishes from other blogs and trying them out is no more anything new to me..I do that all the time!!

A pale looking raw mango,peeping at me all the time from the fridge got me thinking.I had a recipe for Mango Chundo and I had been waiting to make it since long.I remembered sharing the recipe with Srivalli.A quick peep into her blog confirmed it.I went ahead and tried it..it is lipsmackingly good.Takes less than 15 minutes from start to finish.Tastes great with roti,dosa and bread..yum!!

Mango Chundo

Recipe source - Tarla Dalal

Ingredients

Raw mango grated – 1 cup [around 140 gms]-I used a medium sized mango.
Salt – 1 tsp
Haldi – ¼ tsp
Sugar – 1 ½ cups [ I used just a cup]
Chilly powder – 1 tbsp [ I used ¼ tbsp as I didn’t want it too hot]
Jeera, roasted and crushed-1 tsp

Method

In a microwave safe dish mix together grated mangoes,salt and haldi and keep aside for 3 minutes.
Mix in the sugar with 1 tbsp water and keep aside for another 3 minutes.
Microwave on high for 3 minutes- the sugar syrup should have a one thread consistency[I microwaved for about 7 minutes to get this stage]
Add the chilly powder and crushed jeera and keep aside to cool.
Store in a dry container.[I like to keep it refrigerated]

Sending this to Jayashree for the event MEC-Celebrating Bloggers,an event originally started by Srivalli.

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Jam Tarts!!

How often have you felt,’if only I could get ___[fill it up with whatever you fancy] RIGHT NOW??Oh..I always do.I fancy eating cupcakes from Best Bakery,Pink Cake from Society bakery and very often,Chocolate sip-ups from Punchiris[a shop near my College in Ekm].sadly,most of the times,I satisfy my cravings by eating something closest to it.I don’t have a choice,do I?

Few days back,while watching Rachel Allen’s show on Travel and Living,I saw her making Tarts.I remembered the yummy Jam-filled and Chocolate filled tarts from Best bakery which my bro used to bring home for me.Even if he didn’t *giggle*,I could just get out of my house,cross the road and get it myself,yup it was bang opposite our place.I had not had them for the longest time and I was literally craving for it.Maybe I should just stop watching those food shows on Tv.

I remembered Ria had posted them a while back.I didn’t waste a moment and set out making it.The recipe is a winner,a simple one which even a beginner can make.I was one-it was the first time I was making tarts and I was a bit apprehensive.But the recipe worked like magic and I was satisfied only after I gobbled down 3 of those in one go..YES!!

Buttery Jam Tarts
Recipe source –Ria ,Original recipe from Thangam Philip book of Baking

Ingredients[Makes 12 tarts]

Flour-115g
Butter-60g [chilled]
Baking powder – ½ tsp
Water-4-5 drops
Jam

Method

Mix flour and baking powder together.
Add the butter and rub it with your fingertips till it resembles breadcrumbs.
Now add water little by little and form a dough[do not knead,just mix slightly with your fingertips].
Divide the dough into 12 parts.Flatten each ball using a rolling pin and line the tart moulds.
Fill 2/3 of the tart with jam.
Bake at 180 degress for 15 mins or till done.

De-mould when cool.

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Ambya Paank ~ Mango Jam

Come summer and you can see small shops sprouting on almost every streets selling mangoes.There are so many varieties that you get confused as to choosing one type.I think we had a big big share of mangoes this year.Last month,while we were in Bangalore,we got to eat the several different varieties there as well as the famous Banganpally mangoes here in Chennai which rule the market.

As I’ve mentioned before,hubby loves eating mangoes as it is and doesn’t prefer cooked mangoes[unless its cooked into an Upkari:)] while I like to experiment.I make milkshakes and lassis but the fat content in it makes me refrain from making/eating those often.

One thing I’ve been making since last two years with mangoes is this Ambya paank or simply,mangoes in sugar syrup.I chanced upon this recipe at Shilpa’s and have been making it ever since.Both of us love it and though Shilpa says it goes well with Dosa and Chapathi,we love to lick it off from a big spoon just as it is;).Tastes great with toast too.Here is Shilpa’s recipe with step by step pictures.

Ambya Paank ~ Mango Jam

Ingredients

Mango – 1 cup,chopped
Sugar – 1 cup[or less if the mango is sweet]
Crushed cardamom – 1[seeds of 1]
Saffron – a few strands

Method

In a non stick pan,add the mangoes and sugar and cook for 10-15 minutes on low flame.
Keep stirring to avoid burning.
To check the consistency of the Jam,put a drop on a plate,it shouldn’t spread.
Add crushed cardamom and saffron.
Let it cool,store in an airtight container and refrigerate.

Sending this across to Neha of Tasty Recipes who is hosting this month's MBP-Mango Masti,an event originally started by Coffee of Spice Cafe.

Also to Srivalli,who is hosting the King of Melas this time..er,I mean Mango:)

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Microwaved Apple Jam ~ Step by Step Recipe

MEC-Cooking event by Srivalli is something I eagerly look forward to every month.I am more excited in waiting for the round-up rather than participating.Each month I wait for the round-up and the next theme.I loved the MEC-Snacks & MEC -Cakes.Love them all.This month the theme is "Bottled".Was wondering what to cook,searched all possible MW books for the same.Came across this Apple Jam recipe in Tarla Dalal's MW cookbook.Got the much needed push when I searched the blogosphere and saw that Uma has already cooked and posted it.Thanks Sri & Uma for this wonderful opportunity & the wonderful recipe!!

My ma-in-law used to make kilos of jams and squashes.She went to a canning class near their house and stocked different varieties of jams and squashes.Sadly,she stopped making them when the kids grew up and consumption of these items was very less.I still pester her to make those for me and she has promised to make them someday!! Once,I happened to see a Jam making recipe on a cookery show with step by step instructions.Have written down the recipe but never came around making it!!But when I saw this recipe,I was tempted to try it for one reason,the simplicity in making it.Top it with the MW cooking event and Voila!! I made my first jam..!!It tastes best with bread,but I loved having it just like that..hmmm!!finger licking good!!(even if I may say so myself!!)

Microwaved Apple Jam

Ingredients

Apple - 1(peeled and grated)
Sugar - 1/2 cup
Lemon Juice - 1/2 tsp

Method

Combine the apple and sugar in a microwave safe bowl and microwave on high for 3 minutes.


Remove from MW,mix well and MW again on high for 3 minutes.


Stir well,the consistency should be thick,if not done,keep again for 2 minutes.


Add the lemon juice-mix well.
Cool & store refrigerated.


Click here for the round-up!!

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