Honey Chilli Cake - By VahChef @ VahRehVah.com

Ingredients

• 250 g All-Purpose Flour (sifted)
• 1 tbsp Baking Powder (leavening agent)
• 250 g Powdered Sugar (for sweetness and smooth texture)
• 250 g Unsalted Butter (room temperature, softened)
• 4 large Eggs (room temperature)
• 5 tsp Milk (whole milk)
• 1 tsp Vanilla Essence (pure vanilla extract preferred)
• 1 tsp Lemon Yellow Food Coloring (optional, for bright yellow hue)
• 200 g Fruit Jam (any preferred flavor, apricot works well)
• 30 g Sugar (to adjust jam icing consistency)
• 1 tsp Kashmiri Chili Powder (mild, gives color and subtle heat)
• 150 ml Water (for honey syrup)
• 120 ml Honey (raw honey, half cup)
• 1 tsp Rose Water (adds floral fragrance)
• 1 tbsp Desiccated Coconut (for garnish)

Instructions

1. Prepare Dry Ingredients

   Sift 250 g all‑purpose flour into a bowl and whisk in 1 tbsp baking powder until evenly distributed.

   Time: PT5M

2. Cream Butter and Sugar

   In a separate bowl, beat 250 g softened butter with 250 g powdered sugar until light and fluffy.

   Time: PT5M

3. Add Eggs, Milk, Vanilla, and Color

   Add 4 large eggs one at a time, then 5 tsp milk, 1 tsp vanilla essence, and optional 1 tsp lemon yellow food coloring. Mix until just combined.

   Time: PT3M

4. Combine Wet and Dry Mixtures

   Fold the flour mixture into the butter‑egg mixture using a spatula until no streaks remain. Do not over‑mix.

   Time: PT2M

5. Bake the Cake

   Pour batter into a greased 8‑inch round cake pan, smooth the top, and bake in a pre‑heated oven at 160°C for 40 minutes.

   Time: PT40M

   Temperature: 160°C

6. Prepare Jam Icing

   In a saucepan, gently melt 200 g fruit jam over low heat, stir in 30 g sugar and 1 tsp Kashmiri chili powder. Remove from heat once glossy.

   Time: PT5M

7. Make Honey‑Rose Syrup

   Combine 150 ml water, 50 g sugar, and 120 ml honey in a saucepan. Cook over medium heat, stirring, until the mixture thickens to a thin syrup (about 7 minutes). Let cool slightly, then stir in 1 tsp rose water.

   Time: PT7M

8. Cool the Cake

   Remove the cake from the oven, let it sit in the pan for 5 minutes, then turn out onto a cooling rack and let reach room temperature (about 15 minutes).

   Time: PT15M

9. Soak Cake with Honey Syrup

   Place the cooled cake in a deep bowl and slowly pour the warm honey‑rose syrup over it, allowing the cake to absorb the liquid fully.

   Time: PT3M

10. Apply Jam Icing

    While the jam is still warm, spread it over the top and sides of the cake, ensuring the edges are fully coated.

    Time: PT3M

11. Garnish

    Sprinkle 1 tbsp desiccated coconut evenly over the top for a subtle texture and visual appeal.

    Time: PT1M

Nutrition Facts

Calories

730

Protein

8 g

Carbohydrates

100 g

Fat

35 g

Fiber

2 g