Indian Honey Soaked Cake with Rosewater and Coconut
 
 
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Ingredients
  • For the Honey Rosewater Syrup
  • ½ cup honey
  • 1¼ cups water
  • 50 grams sugar
  • 1 tbsp rosewater
  • For the Cake
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • ½ cup dessicated coconut + ½ 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)
Instructions
  1. To prepare the honey 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.
  2. To prepare the cake, preheat oven to 350°F/175°C. Butter and flour a cake tin. Mine is a round 7" shape.
  3. In a mixing bowl, whip the butter till light and fluffy. Add sugar a little at a time and whip well.
  4. 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.
  5. Bake the cake for 40-50 minutes. Once a skewer comes out clean from the center, your cake is done.
  6. Let the cake cool for about 20 minutes. You want the cake completely cooled before soaking.
  7. Pierce the cake with skewer randomly and soak the cake, with ¾ 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.
  8. This cake is gorgeous the next day, once the syrup has permeated every little bit of the cake!
Recipe by Box of Spice at https://boxofspice.com/2015/03/indian-honey-soaked-cake-with-rosewater-and-coconut/