Apple cake is a delicious and quick to make round shaped cake made with leftover chocolate cake and desiccated coconut popularly sold in Indian Bakery. This cake has no connection with apples but just carries its name, yes this apple cake is made with leftover chocolate cake crumbles in bakery which is transformed into yummy output. This apple cake is one of my favorites and missed having this, until I got to know about this recipe from my friend’s aunt. In bakery they sell this apple cake little bigger in size but i made it little small for my family so you can make it bigger too.
This recipe needs only 4 ingredients for its making, requires no baking and the maximum time consumed for its making will be 8 to 10 minutes. Yes its that simple. So next time when you bake cakes and have any leftovers do try this recipe and the leftovers will finish in no time. So this apple cake is made only with chocolate cake/ cupcake even small quantity leftovers will do the job. So when deliciousness can be achieved in simple and easy form why think twice?The sugar syrup and desiccated coconut quantity mentioned might differ according to the quantity of cake leftover so alter accordingly. This apple cake stays very fresh for a day and the next day depends on various factors. So lets get to the making!
You can checkout my other chocolate cake/cupcake recipes below:
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Ingredients
- Chocolate cake/ cupcake- 2 cups
- Sugar – ¼ cup
- Water – ½ cup
- Desiccated coconut – 1/3 cup
Note
* 1 cup = 160 ml
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How to make apple cake with step by step images
- In a pan add water and sugar. Mix well and allow it boil till sugar has completely dissolved. When the sugar has dissolved put off the flame and allow the syrup to cool down completely. Keep the desiccated coconut ready in a plate as it will be easy to roll the balls.
- Crumble the leftover cake and keep it aside. Now slowly add the sugar syrup and mix well until you a soft dough. Now pinch a small or pinch portion of the chocolate dough, roll between the palms into round shape.
- Now coat the chocolate ball immediately in desiccated coconut and keep it aside. Repeat the whole process till all the dough is complete. Serve the apple cake and store remaining in refrigerator and use it. This apple cake stays good for a day or two when maintained well.
“The Best and most beautiful things in the world cannot be seen or even touched, they must be felt with the heart”
– Helen Keller
Sincere Apologies for the long gap between posts. It was unintentional, the summer months in Britain is our official holiday season! that means going to India. It’s become a kind of ritual I have to go to India whatsoever! To visit my parents and family. It’s like Popeye and his spinach. It’s like the potion of love and I can somehow manage the whole year without seeing them. It all comes back to heart down the lane, it’s that love which makes you do things and takes you places without which we do not survive.
“Love is not a matter of what happens in life it’s matter of how you are dealing with it” – Ken Keyes
Coming back from India I had to juggle with a lot of things, every year the same story repeats itself predominantly, things to sort out! Kids going back to University and my lovely garden needed a lot of tending some tear and care as it was kind of abandoned with a ritual of unrealistic seasonal changes with sunny spells, sudden emotional downpours! And off course the ghastly wind how can I forgo it from my thoughts, remember those days one cold night in December the northern lights brought severe winds which would bring Santa down to earth but alas! It blew away my innocent greenhouse to my next door neighbour’s garden, knocking things around. Poor Lady called me waking me up from my dreams to the reality to a shock of how she was trying to hold down the greenhouse not to fly away to visit another neighbour! who wouldn’t be happy at all!
With all the chaos I baked this cake, this cake brings me back a lot of wonderful memories. My school days when I would wait for my daddy to bring this cake for us to munch on as after school snack, sometimes we would be treated with puffs, apple cake, Khara bun, palya Bun and Congress Kadalekai beeja (Indian Spiced peanuts) the list can go on and on, But, this cake was always my favourite. A cake so delicious so moist with the sweetness of honey. A cake you wouldn’t say No!
This would be a perfect cake for any celebration be it a valentine’s Day or Birthday or just a keep it as a centre-piece! when baked it in a tray it goes to say pick me up. This cake can also be an inspiration for the Breast Cancer awareness #Pinktober 2016.
Everything to do with your heart, either way , A day to celebrate Love –
“Doubt thou the stars are fire; doubt that the sun doth move; doubt truth to be a liar; but never doubt I love you. I love thee, I love but thee with a love that shall not die. Till the sun grows cold and the stars grow old”
– William Shakespeare.
Little did I know I would have to travel again which came as a surprise and I had to do this post, my holiday simply extended within a span of weeks now I am in Netherlands! A country which I love coming back to! A country with Scenic beauty and a land of canals, anywhere and everywhere you turn around you are surrounded by water, you just can’t miss it. Streaming down with lush greenery, swans, ducks and whatnots swimming and wading and an array of birds – chirping and chattering playfully on the trees, giving us a wake-up call. The beautiful landscape has never ceased to amaze me.
It’s a love affair, it might be a fellow human being or nature it doesn’t matter and it has no criteria. Love is a universal Language, it doesn’t know caste, creed, colour or religion. Rich or poor alike, it is just a given and give policy. So, here is how you make this cake, pouring lots of love to it…..
“Sometimes the heart sees what is invisible to the eye” – H. Jackson Brown Jr.
Honey Cake (Iyengar Bakery style)
Recipe Author: Jayasri
Type : Indian
Prep time: 15 minutes
Cook time : 45-50minutes
Food type : Dessert
Servings : 6 to 8
Shelf- life: up to 1 week without refrigeration
Ingredients
Ingredients for the cake
185 grams All-Purpose Flour
185 grams Sugar
150 grams Butter
50 grams Coconut Oil(any oil)
5 Eggs
½ tsp Baking Soda
¾ tsp Baking powder
½ tsp salt
1 tsp Agar Agar powder or cream of tartar
2 tsp vanilla essence
Ingredients for the topping
6 tbsp Jam
4 tbsp Honey
1 tbsp water
¼ to ⅓ cup Desiccated Coconut
Method
1. Keep all the Ingredients at room temperature
2. Take a 9’’ by 3’’ heart shaped cake tin or a square tin** prepare the tin by rubbing the butter and then sprinkling All-purpose Flour completely so it is well coated.
3. Preheat oven to 350 degrees F/180 degree C/Gas Mark 4
4. In a mixing bowl take all the dry ingredients and mix thoroughly. Using a sieve sift the dry ingredients at least 3 times so they are well combined. set it aside.
5. In a large mixing bowl take butter and whip it until it is light and fluffy, then add sugar ¼ cup at a time until everything is incorporated.
6. Now to this butter, mix add one egg at a time and beat well, If you find it curdling please do not panic it’s just normal add 2 tbsp of the flour mix into it. Use all the eggs until well combined, add 2 tsp of vanilla essence when beating the eggs.
7. Now take the dry ingredients and combine carefully little at a time. Fold it in the butter & egg mixture without over mixing it.
8. Pour the cake batter into the prepared tin and bake in the preheated oven for at least 45 to 50 minutes, mine took around 50-55 minutes. This depends completely on how your oven works.
9. Check the cake with a skewer or any other way by piercing it in the middle of the cake to make completely sure that the skewer comes out clean.
10. When it’s baking make the syrup / topping for the cake. Place a pan on a low flame to this add Honey and mixed fruit jam to loosen it up. Once it starts to combine well and a tbsp of water mix it thoroughly and keep it aside until needed.
11. Remove the cake once done onto a cooling rack. Let it cool for 10 to 15 minutes.
12. Taking a toothpick, prick holes all around the cake. If your cake tin is springform, it is easy to remove even after pouring the syrup. If not, it is better to remove the cake onto a serving plate, or onto a stand.
13. Place it on a board and pour the warm topping mixture onto to the cake completely spreading it all around. Don’t allow it to drizzle around. once the syrup is poured all over the cake. Leave it for a while 20 to 25 minutes.
14. Then sprinkle the desiccated coconut all over the cake and that’s it your cake is done.
15. Just bake it and enjoy it.
** In India this cake is usually baked in a square tin and cut into small squares and sold individually.
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Honey cake (#Iyengar Bakery style) #pinktober
Most delicious cake, Drizzled with the sweetness of honey and jam. It’s definitely a honey cake!
Prep Time
15
minutes
Cook Time
55
minutes
Total Time
1
hour
10
minutes
Servings
6
Ingredients
-
Ingredients for the cake
-
185
grams
All-Purpose Flour
-
185
grams
Sugar
-
150
grams
Butter
-
50
grams
Coconut Oil
-
5
Eggs
-
½
tsp
Baking Soda
-
¾
tsp
Baking powder
-
½
tsp
salt
-
1
tsp
Agar Agar powder or cream of tartar
-
2
tsp
vanilla essence
-
Ingredients for the topping
-
6
tbsp
Jam
-
4
tbsp
Honey
-
1
tbsp
water
-
¼ to ⅓
cup
Desiccated Coconut
Instructions
-
Keep all the Ingredients at room temperature
-
Take a 9’’ by 3’’ heart shaped cake tin or a square tin** prepare the tin by rubbing the butter and then sprinkling All-purpose Flour completely so it is well coated.
-
Preheat oven to 350 degrees F/180 degree C/Gas Mark 4
-
In a mixing bowl take all the dry ingredients and mix thoroughly. Using a sieve sift the dry ingredients at least 3 times so they are well combined. set it aside.
-
In a large mixing bowl take butter and whip it until it is light and fluffy, then add sugar ¼ cup at a time until everything is incorporated.
-
Now to this butter, mix add one egg at a time and beat well, If you find it curdling please do not panic it’s just normal add 2 tbsp of the flour mix into it. Use all the eggs until well combined, add 2 tsp of <g class=”gr_ gr_238 gr-alert gr_gramm gr_run_anim Grammar only-ins replaceWithoutSep” id=”238″ data-gr-id=”238″>vanilla</g> essence when beating the eggs.
-
Now take the dry ingredients and combine carefully little at a time. Fold it in the butter & egg mixture without over mixing it.
-
Pour the cake batter into the prepared tin and bake in the preheated oven for at least 45 to 50 minutes, mine took around 50-55 minutes. This depends completely on how your oven works.
-
Check the cake with a skewer or any other way by piercing it in the middle of the cake to make completely sure that the skewer comes out clean.
-
When it’s baking make the syrup / topping for the cake. Place a pan on a low flame to this add Honey and mixed fruit jam to loosen it up. Once it starts to combine well and a tbsp of water mix it thoroughly and keep it aside until needed.
-
Remove the cake once done onto a cooling rack. Let it cool for 10 to 15 minutes.
-
Taking a toothpick, prick holes all around the cake. If your cake tin is springform, it is easy to remove even after pouring the syrup. If not, it is better to remove the cake onto a serving plate, or onto a stand.
-
Place it on a board and pour the warm topping mixture onto to the cake completely spreading it all around. Don’t allow it to drizzle around. once the syrup is poured all over the cake. Leave it for a while 20 to 25 minutes.
-
Then sprinkle the desiccated coconut all over the cake and that’s it your cake is done.
-
Just bake it and enjoy it.
-
** In India this cake is usually baked in a square tin and cut into small squares and sold individually.
Notes
This cake is usually baked in a square tin, I have baked it in a medium sized heart shaped tin. You can bake it in a square tin and cut into a heart shape as I have done as shown.
