Indian Bakery
Iyengar bakery honey cake
A light atta sponge finished with honey and jam, inspired by South Indian bakery counters.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 1 hour
- Makes
- One 20 cm cake
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 20 cm square tin
- Baking paper
- Mixing bowls
- Spatula
Use honey as a finishing glaze after baking; do not heat it in the batter.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Grease and line the tin.
- 2
Whisk yoghurt, sugar, oil, milk and vanilla. Sift in flour and baking soda and fold until smooth.
- 3
Bake for 30–35 minutes, until the centre springs back. Cool completely.
- 4
Warm the jam just enough to spread, brush over the cake and drizzle honey over the top. Finish with coconut.
Your baking notes
Notes stay on this device.