As a teenager I remember eating these delicious healthy honey cakes that my mom used to get from a ‘Dieter’s Bakery’ on commercial street. Unfortunately, the shop closed after a few years and I did not know where to go then on for cakes that were actually good for health and liked by all.
Here is a version of the honey cake that I tried a few days ago. It isnt as delicious as the ones I used to have earlier but never the less its a start.
Kaila tried this recipe out. Here is her experience. She has used an excellent variation of adding nutmeg to the cake giving it a great flavor and aroma. One thing I forgot to mention in my notes is that brown sugar is much sweeter than the other sugars I have eaten so far. So in case you substitute the sweetening agent with anything else please increase the quantity. Thanks Kaila for bringing this to notice. I have added this to my notes.
- 3/4 cup wheat flour
- 2 teaspoons butter (low cholesterol, unsalted)
- 2 teaspoons malai (milk cream)
- 1 tablespoon brown sugar
- 2 teaspoons honey
- milk 1/2 cup ( to make a dropping consistency )
- Pinch of fruit salt, baking powder and salt
- Few drops of vanilla essence
- Mix the dry ingredients well.
- Beat butter with sugar till light and fluffy.
- Add the wheat flour mixture to this little by little.
- Add milk cream, honey, vanilla essence and mix well.
- Now add milk and beat well. The milk should be just enough to make the batter drop off the spoon.
- Grease and dust cake molds. Pour the batter into the molds and bake at 200 Deg C for 15 mins.
Please NOTE :
- This cake is quite filling. Its better to make it in molds smaller than the ones shown in the picture.
- I found brown sugar to be much sweeter than other sugars. So in case you substitute the sweetening agent from brown sugar to anything else like white sugar, jaggery, etc; please increase the quantity.