I come to you with yet another Indian cake. As you have heard me mention on this space before, there is no such thing as an Indian cake. Or so I thought. And I’m not the only with this preconception. An Indian friend called while I was making the cake and she too was shocked that there was such a thing as an Indian cake. Apparently there is a bakery in Bangalore called Iyengar’s bakery and it is their signature cake. I have been to the city of Bangalore when I was very little. I only have moms word that I did, since I remember nothing of it. It is supposed to be a beautiful city and these days a hub for IT professionals.
I just love the preparation of any recipe. Looking up how other people were making it, if at all, going in search of the ingredients and then the cutting, chopping, mixing, pouring, whisking. I so love it all.
So this cake was no different. After working out how I needed to make it, I went to one of my favorite grocery stores here in The Netherlands called marqt. They have the most wonderful produce and organic goods.
And I found these beautiful large coconut flakes. I could eat coconut in just about any form. It is absolutely one of my favorite things and it is such a pleasure to share the love of it with my guy. And the large flakes have that extra wow factor too!
AND, so here it is and it is so so sooo good. And deliciously simple too. I was a little skeptic of all that drowning of the cake in the honey syrup but seriously, the moist goodness is incredible and that sweet scent and flavor of the rose water, intoxicating.
I was lucky to find these large thin coconut flakes but you could just the regular dessicated kind. And if you would like (this is optional) add some wonderfully dried fruit along with the coconut. Another round of drenching the cake and you are ready to go!
This recipe is adapted from a blog I’m loving right now, from the talented Asha of Food Fashion Party.
adapted from here
2 cups all purpose flour
1 tbsp baking powder
1/2 cup dessicated coconut + 1/2 cup for decoration
4 large eggs
250 grams butter
180 grams sugar
4 tbsp milk
1 tsp vanilla extract
handful of dried fruits for decoration (optional)
for the honey rosewater syrup
1/2 cup honey
1 1/4 cups water
50 grams sugar
1 tbsp rosewater
In a pan heat the sugar and, honey and water. While mixing, bring to a boil. Once it comes to a boil, lower the heat and continue mixing for a few minutes. Turn off the heat, let cool for another few minutes and then add the rosewater. Mix well and set aside.
Preheat oven to 350°F/175°C. Butter and flour a cake tin. Mine is a round 7″ shape.
In a mixing bowl, whip the butter till light and fluffy. Add sugar a little at a time and whip well.
Add one egg at a time and beat well to mix. Mix the dry ingredients well with the butter egg mixture. Whisk till the batter forms and mixes evenly. Add the milk a tablespoon at a time and continue to mix. Lastly add the vanilla extract.
Bake the cake for 40-50 minutes. Once a skewer comes out clean from the center, your cake is done.
Let the cake cool for about 20 minutes. You want the cake completely cooled before soaking.
Pierce the cake with skewer randomly and soak the cake, with 3/4 of the honey rosewater syrup. Top the cake after soaking with some shaved coconut, or just plain dessicated coconut. Top with some dried fruits (optional), Once you have decorated the cake, pour the remainder of the syrup.
This cake is gorgeous the next day, once the syrup has permeated every little bit of the cake!