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Kerala honey cake
Syrup-soaked sponge squares with jam and coconut
No Kerala bakery counter, from a tiny shop in Thrissur to a busy one near Kochi bus stand, is complete without a tray of honey cake: sticky squares of vanilla sponge sandwiched with red jam, drenched in honey syrup and coated in white coconut. Children buy them after school; adults eat them with a glass of sweet tea in the late afternoon. The sponge is soft and damp right through, sweet and faintly floral from the honey, with fruity jam at its heart. People often pour hot syrup over a hot sponge and get a soggy, collapsing cake, so let the sponge cool and use the syrup just warm. Chef's tip: stir a squeeze of lemon into the syrup; it stops the honey tasting flat and helps the cake soak evenly.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the sponge
- 4 eggsat room temperature
- 5 ½ oz caster sugar
- 1 tsp vanilla extract
- 5 ½ oz plain flour
- 1 tsp baking powder
- ¼ cup sunflower oil
- ¼ cup milk
For the honey syrup
- 4 oz honey
- 2 ⅛ oz sugar
- ¾ cup water
- 1 tsp lemon juice
To assemble
- 7 oz mixed-fruit jam
- 2 ⅛ oz desiccated coconut
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Method
0/9 doneStep 1: Heat the oven to 350°F (325°F fan). Line a 20 × 30 cm tin with baking paper.
Step 2: Whisk 4 eggs and 5 ½ oz caster sugar with an electric whisk for 8 minutes, until thick and pale and the whisk leaves a trail that holds for 3 seconds. Beat in 1 tsp vanilla extract.
8 minStep 3: Sift in 5 ½ oz plain flour and 1 tsp baking powder in two lots, folding gently with a large spoon.
Step 4: Mix ¼ cup sunflower oil and ¼ cup milk, pour around the edge of the bowl and fold in until just combined.
Step 5: Spread in the tin and bake for 22–25 minutes, until golden, springy when pressed and a skewer comes out clean. Cool completely in the tin.
24 minStep 6: Meanwhile, simmer 4 oz honey, 2 ⅛ oz sugar and ¾ cup water for 3 minutes, until the sugar dissolves. Stir in 1 tsp lemon juice and leave until just warm.
5 minStep 7: Lift out the sponge and cut it in half across to make two 20 × 15 cm pieces. Warm 7 oz mixed-fruit jam with a spoon of water until spreadable.
Step 8: Place one half on a tray, spoon over a third of the syrup and spread with half the jam. Lay the other half on top, soak with the rest of the syrup and spread with the remaining jam.
Step 9: Scatter 2 ⅛ oz desiccated coconut thickly over the top and press it gently into the jam. Chill for 1 hour, then cut into 16 squares with a wet knife. Keeps 3 days in the fridge.
60 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kerala honey cake take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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