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Preparation Time : 10
Cook Time : 30
Total Time : 40
for eggless cake: ¾ cup (200 grams) curd / yogurt
1 cup (230 grams) sugar
¾ cup (135 grams) oil
1 tsp vanilla extract
2 cup (330 grams) maida / plain flour
¼ tsp baking soda
1 tsp baking powder
½ cup milk
for honey syrup: 2 tbsp sugar
¼ th cup water
¼ cup honey
for jam mixture: ½ cup strawberry jam
1 tbsp honey
firstly, in large mixing bowl take ¾ cup curd, 1 cup sugar, ¾ cup oil and 1 tsp vanilla extract.
further sieve 2 cup maida, ¼ tsp baking soda and 1 tsp baking powder. Now mix this into above mixture and fold in.
further, add ¼ to ½ cup milk if required and mix well forming thick flowing consistency batter.
further, transfer the cake batter into the square cake mould (width: 7 inch, height: 2 inch, length: 9 inch). make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of the tray.
place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 40 minutes.poke the cake with a toothpick or fork making holes. keep aside
Now, prepare honey syrup by dissolving 2 tbsp sugar in ¼ cup water. boil the sugar syrup for 2 minutes.
when the sugar syrup is warm, add ¼ cup honey and mix well.
pour the prepared honey syrup over the cake and allow to seep into the cake. keep aside.
Now prepare the jam mixture my taking ½ cup strawberry jam and 1 tbsp honey in a pan. mix well.
Now spread a generous amount of jam mixture over cake and level out,also sprinkle 2 tbsp of desiccated coconut over cake.Cut and serve
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