Jam Cake with Honey Frosting
A two-layer treat — soft yogurt cake brushed with honey syrup, sandwiched and topped with a generous swipe of jam, and finished with a dusting of desiccated coconut. Sticky, sweet, and nostalgic.
Per serving
Ingredients
- 150 gCurd (yogurt)
- 170 gSugar
- 100 gOil
- 1 tspVanilla essence
- 250 gMaida
- 1/8 tspBaking soda
- 3/4 tspBaking powder
- 90 gMilk
- 1/2 tspSalt
- 2 tbspSugar (syrup)
- 1/3 cupWater (syrup)
- 1/4 cupHoney (syrup)
- 1/2 cupJam (mixed fruit / strawberry)
- 1 tbspHoney (frosting)
- 3 tbspDesiccated coconut
Method
- 1
Whisk together yogurt, sugar, oil, vanilla and milk in a bowl until uniform and the sugar has dissolved.
- 2
Sieve together maida, baking powder, baking soda and salt. Fold the dry into the wet in 3 additions just until no streaks remain.
- 3
Pour into a greased and lined 8 by 10 inch rectangular tin. Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out clean.
- 4
While the cake cools, make the honey syrup — boil 2 tbsp sugar with 1/3 cup water for 2 minutes, then stir in 1/4 cup honey off the heat.
- 5
Prick the cooled cake all over with a fork. Pour the warm honey syrup over so it soaks in evenly.
- 6
Warm the jam slightly with 1 tbsp honey to make it spreadable. Smear thickly over the soaked cake.
- 7
Sprinkle desiccated coconut over the jam and cut into squares to serve.