Eggless Sesame Honey Cake: A Fusion of Flavors
40 minutes
1070 reads
About Eggless Sesame Honey Cake: A Fusion of Flavors
Indulge in the magic of an Indian-inspired cake experience. Imagine fragrant saffron, sweet honey, and aromatic cardamom dancing with the nutty crunch of sesame seeds—all in one delightful eggless treat.This Sesame Honey Cake is incredibly moist and tender, offering a unique twist on traditional Indian mithai. It's the perfect dessert for celebrations or a comforting snack any day of the week.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Wet Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour maida
- 1 Tbsp Corn Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cardamom Powder elaichi
- 1.5 tsp Salt or as per taste
Topping
- 2 Tbsp Almond Flakes
- 1 Tbsp Sesame Seeds white
- 2 Tbsp Honey
- 2 Tbsp Butter for honey mixture, melted
Instructions
- Preheat oven to 350°F (180°C). This ensures the cake bakes evenly.
- Grease a 6 or 7-inch cake tin. Greasing prevents the cake from sticking.
- Warm 2 tablespoons of milk. Infuse the saffron strands in the warm milk. This extracts the color and flavor from the saffron.
- In a large bowl, cream together the room temperature butter, oil, and sugar until light and fluffy.
- Add the yogurt and saffron-infused milk to the butter mixture. Mix well.
- In a separate bowl, whisk together the flour, corn flour, baking powder, baking soda, cardamom powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add the remaining milk to adjust the batter consistency to resemble a thick, pourable batter, similar to idli batter.
- Pour the batter into the greased cake tin.
- Sprinkle the almond flakes and sesame seeds evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the honey butter glaze by melting the butter and mixing it with honey.
- Once the cake is completely cool, brush the honey butter glaze generously over the top. This adds an extra layer of flavor and sweetness.
Recipe Notes
Good To Know
- For extra crunch and flavor, toast the sesame seeds lightly before folding them into the batter and sprinkling on top. This enhances their nutty aroma and prevents them from becoming soggy during baking.
- If you’d like to intensify the saffron flavor, steep the saffron threads in a tablespoon of warm milk for at least 10 minutes before adding to the batter. This ensures the flavor and color are more pronounced throughout the cake.
- To make this cake eggless, ensure the yogurt is thick and tangy, as it helps with leavening and gives the cake a soft crumb. You can add a pinch of baking soda along with the yogurt for extra lift.
- For an elegant presentation, drizzle a warm honey-saffron glaze over the cooled cake and garnish with a scattering of crushed pistachios or rose petals to echo the flavors of classic Indian sweets.
Expert Tips
- Don't overmix the batter. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake; if it comes out clean, the cake is ready.
- Let the cake cool completely in the pan before inverting it onto a wire rack to prevent it from breaking.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 407kcalCarbohydrates: 35gProtein: 7gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 2mgSodium: 570mgFiber: 3gSugar: 10g
Anju Bhagnari
Articles: 140
5 Comments
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This is delightful! Thanks for the recipe.
This is fantastic! Thank you for sharing.
This is so inspiring! Can’t wait to cook it.
This looks divine! Can’t wait to make it.
Absolutely delicious! Thanks for sharing.