HONEY CAKE

HONEY CAKE 

INGREDIENTS 
Maida - 1 1/4 cups 
Sugar - 1/2 cup
Baking Soda - 1/2 Tsp
White Vinegar - 1 Tbsp 
Sunflower Oil - 1/4 cup
Vanilla Essence - 1 Tsp 
Water - 1 cup

METHOD 

Preheat oven at 180*C for 15 minutes 
Prepare a cake tin and line with parchment paper 
Sift together the dry ingredients 
Mix the wet ingredients with sugar
Once the sugar dissolves completely fold in the sifted dry ingredients 
Pour in cake batter into the prepared cake tin 
Bake in the preheated oven for 40 minutes or a toothpick inserted in the centre comes out clean 

HONEY GLAZE
INGREDIENTS 
Honey - 4 Tbsps
Fruit Juice - 1 Tbsp 

METHOD 
Mix honey and fruit juice in a bowl and set aside

JAM TOPPING 
INGREDIENTS 
Jam - 4 Tbsps
Fruit Juice - 2 Tbsps 
Grated Coconut - 1/2 cup

METHOD 
Place the jam in a pan and add fruit juice
In medium to low flame keep stirring till the jam lumps dissolve in the fruit juice 
In another pan take the freshly grated coconut 
Lightly roast in low flame and keep aside 

Poke holes on the warm cake with a cocktail stick 
Pour the honey glaze on top and on the sides of the cake
Allow the cake to soak in the honey glaze for sometime 
After a couple of minutes evenly spread the jam topping 
Sprinkle the roasted shredded coconut on top
Slice and serve

Notes
Any flavourless oil can be used
Desiccated coconut can be used instead of freshly grated and roasted coconut 
Water can be used instead of fruit juice with honey
Likewise water can be used instead of fruit juice with jam in which case a small amount of sugar should be added.
I used mixed fruit jam instead strawberry or raspberry jam can be used