Ingredients
Scale
For Honey Almond Glaze
- 30 g Honey
- 45 g Whole almonds
- 40 g Chopped almonds
- 40 g Sugar
- 20 g Cream
- 50 g Salted butter
- 1/4 tsp Cinnamon powder
For Cake
- 180 g Whole wheat flour
- 70 g Castor sugar
- 3 g Baking powder
- 1/8 tsp + pinch Baking Soda
- 60 g Honey
- 142 g Curd
- 22 ml Water
- 60 g Refined oil
- 45 ml Milk
Instructions
Method For Glaze
- Take butter in a saucepan and put it on low heat to melt.
- Add honey and sugar to the melted butter and mix. Continue to cook until the sugar dissolves thoroughly.
- Now, add cream, cinnamon powder, whole almonds, and chopped almonds. Mix everything well and cook the mixture for a minute.
- Transfer it to a bowl after cooking.
Method For Cake
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin with oil and butter paper.
- Sieve all dry ingredients, whole wheat flour, sugar, baking powder, and baking soda in a bowl. Stir it a little.
- Add curd to the dry ingredients mixture and combine using a spatula.
- Now, add honey, followed by water, milk, and refined oil. Mix the batter thoroughly to get a smooth and lump-free batter.
- Transfer the batter to the prepared 6-inch tin and spread it evenly.
- Bake the cake at 180C (OTG mode: lower rod only) for 15-20 minutes.
- Once the cake has been baked 80%, remove it from the oven and press down any dome using a spoon. Spread the honey almond glaze evenly on the top.
- Put it back in the oven to bake for another 10 minutes or until a toothpick comes out clean when inserted at the center.
- Once baked, let the cake cool down completely before demoulding.
- Prep Time: 20 to 25 minutes
- Cook Time: 30 to 35 minutes