Blogging Marathon #122 Week 1, Day 2
Theme : A to Z, something sweet

A friend of mine made this honey cake and she sent us this link in case we were interested. And of course I was interested! I had one layer of left over cake in the freezer and I finally tried this recipe when we had a hurricane warning. The wind was howling and it was raining cats and dogs outside, but inside our house we were really lucky to munch on this yummy cake and have a relaxed evening. Thankfully the hurricane didn’t do a lot of damage in our area. I guess when so many things are out of our control, like weather or even the COVID situation, it helps that there is a little something that you can actually do to keep your mind healthy and happy.

This cake was very easy for me to put together since I already had a cake at home. But this can be made with a readymade cake as well. It is also not too much of a work to make a single layer of cake. I love honey and this cake has a lot of it, so it’s a favorite already. The next time I make it, I will make sure we have company so that we won’t eat an entire cake by ourselves :-D!

Read on for the recipe.

Ingredients:

• One 8” Vanilla cake of your choice
• honey syrup
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1/4 cup honey
• Topping
  • 1/4 cup strawberry jam
  • 1 teaspoon honey
  • Desiccated coconut, to sprinkle on top

Method:

1. Bake the cake. Set aside to cool.
2. In a pan, add the water and sugar. Bring it a low boil, mixing with a spatula to ensure even distribution. Once the sugar is melted and it begins to boil, add the honey and mix it in. Turn off the heat.
3. Transfer the cake to a plate. Poke holes on the cake with a skewer or a fork. Slowly add the syrup evenly using a pastry brush. Let the cake absorb the syrup.
4. Make the topping – heat the jam and the honey in a pan until the jam loosens and becomes spreadable. Turn off the heat and spread this to top of the cake. Sprinkle some desiccated coconut. Let the cake rest for a little bit and then cut into pieces and serve.