Spicy Honey Cake: An Eggless Iyengar Bakery-Style Treat
45 minutes
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About Spicy Honey Cake: An Eggless Iyengar Bakery-Style Treat
Craving a unique dessert experience? This eggless Spicy Honey Cake, inspired by the iconic Iyengar bakeries of Bangalore, delivers an explosion of flavor and texture that will tantalize your taste buds.Imagine a moist, fragrant orange-infused cake drenched in a delicate rose-scented honey syrup. Then, picture it crowned with a vibrant chili-infused fruit jam glaze, creating a symphony of sweet, spicy, and floral notes.Surprisingly easy to make with everyday pantry staples, this showstopping cake is guaranteed to impress your guests and leave them wanting more.
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Recipe Time & More
Prep10 minutes
Cook35 minutes
Total45 minutes
Ingredients
Cake
- 1 1/2 cup All-Purpose Flour
- 1 tsp Baking Soda
- 2 Tbsp Sugar or more, powdered, to taste
- 3/4 cup Orange Juice fresh, with pulp
- 1/2 can Milk condensed
- 1/2 cup Canola Oil
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Juice
- 1 pinch Orange Food Coloring
Honey Syrup
- 1/4 cup Honey
- 1/2 cup Water
- 2 drops Rose Essence
Chili Jam Frosting
- 4 Tbsp Fruit Jam mixed, or any jam of your choice
- 1 tsp Chili Powder
- 1 cup Water
- 2 Tbsp Sugar powdered
Garnish
- 1 handful Desiccated Coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a square baking pan.
- In a large bowl, whisk together the all-purpose flour, baking soda, and powdered sugar.
- In a separate bowl, combine the orange juice, condensed milk, oil, vanilla extract, lemon juice, and food coloring.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, and rose essence.
- Bring the mixture to a simmer over medium heat, stirring until the honey is dissolved. Remove from heat and let cool.
- To make the chili jam frosting, combine the mixed fruit jam, water, chili powder, and powdered sugar in a saucepan.
- Cook over low-medium heat, stirring constantly, until the mixture thickens to a spreadable consistency.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Using a toothpick or skewer, poke holes all over the top of the cooled cake. This allows the syrup to soak in evenly.
- Brush the honey syrup generously over the cake, allowing it to absorb fully.
- Spread the chili jam frosting evenly over the syrup-soaked cake.
- Garnish with desiccated coconut.
- Cut into squares and serve.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- Don't overcrowd the pan when browning the chicken. Work in batches to ensure even cooking and a nice crust.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 428kcalCarbohydrates: 56gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 11mgSodium: 239mgPotassium: 223mgFiber: 1gSugar: 44gVitamin A: 249IUVitamin C: 19mgCalcium: 105mgIron: 1mg
Shikha Gupta
Articles: 37
5 Comments
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Absolutely mouthwatering! Great share.
Such a delicious dish! Thank you.
Looks so delicious! Thanks for the recipe.
Thanks di
Lovely recipe