You always have those unique food to share, something different. Thanks for your compliment! I'll always try to find some recipes for comfort food. But nowadays I am working, probably not much time to try out new recipes. See how it goes. I like the Honeycomb cake! It is one of my favourites and yes, your recipes are so interesting! It is so homely yet people do not make them anymore. Which brand of yeast do you use? From NTUC?

I wanna have a go! Thank you for your compliment! I used bake king instant yeast. Is the sugar necessary? Can I use substitute sugar? I love honeycomb cake, but then the sugar is a killer By the way, yours looks great! Nice effect. The sugar is needed for the yeast to feed on. Hi, I was wondering where do you leave the mixture to rest for 6 hours?Sign up for the Recipe of the Day newsletter to receive editor-picked recipes, tips and videos delivered to your inbox daily. Privacy Policy. Home Recipes.

Prev Recipe Next Recipe. Recipe courtesy of Chuck Hughes. Save Recipe. To make the frosting: Empty a carton of plain yogurt without gelatin or other thickenersinto a strainer lined with a double layer of cheesecloth or paper coffee filterand place over a bowl. Cover with plastic wrap, and refrigerate overnight. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well. Preheat an oven to degrees F.

To make the cake: In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined.

Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. You can also use leftover tin cans, like a large tuna can, for example. Cover with a lid or tin foil. Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.

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Add a Note. Steamed Carrots. Carrot Steamed Buns. Carrot Cake. Get the Food Network Kitchen App.Honey cake recipe with step by step pics. Honey cake is a well known dessert made famous by the South Indian bakeries, especially iyengar bakery.

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This super delicious honey cake recipe is made from whole wheat flour attaunrefined cane sugar and uses less oil. Thus makes for a healthier option for a cake. For the cake, I have made a sponge cake with whole wheat flour and the crumb is soft and light. After tasting this cake, it becomes difficult to guess the sponge cake is made from whole wheat flavor.

Baking soda is the only leavening ingredient used in the recipe. So there will be a slight aroma of the baking soda in this cake. When honey is heated it becomes toxic. Thus for this eggless cake recipe I have not heated honey. Jam glaze — for the jam glaze, I have used strawberry jam.

You can even use mango jam or rose jam gulkand or any fruit jam of your liking. Honey cake recipe made without eggs was requested by few readers and hence sharing the recipe. This is a lovely egg free honey cake recipe and your family and friends will love this cake. That much I can assure you. If you are a vegan, then skip adding honey glaze in the recipe. Just top the cake with your favorite jam glaze and desiccated coconut.

The cake will still taste delicious. You can also use a round pan or a loaf pan. For OTG as well as convection ovens, you can use the temperature of degrees celsius both for preheating as well as baking. This much amount of baking soda makes the cake soft, but there will be a slight aroma of it. Just dissolve two pinches of baking soda in a bit of water and vinegar solution and it should fizz and bubble immediately.

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If not then the baking soda is not active and fresh. I have used organic unrefined cane sugar and it has a brown color.

Deconstructed Dish: Steamed Honey Cake by Pastry Chef Nick Wesemann of The American Restaurant

It is not brown sugar. You can easily use white sugar or brown sugar. Add 1 tablespoon lemon juice or lime juice or vinegar.

For vinegar you can use apple cider vinegar or white vinegar. If using any other oil, then use a neutral tasting oil. You can also use olive oil. Place the pan in the preheated oven for degrees celsius.

Bake the cake for 30 to 40 minutes till the top is golden.The cake turned out to be an instant hit.! Honey was insufficient so compensated by adding white sugar.

Tasted well. I forgot to cover the cake with foil which made the center to collapse but nevertheless it tasted good. Your email address will not be published. This is my first Steamed Cake, and the final result made me so happy. I prepared this cake for my parents wedding anniversary celebration. We love simple cakes rather than creamy cakes. The water drops formed inside the steamer lid may wet the cake, so to avoid that we are loosely covering the top of the cake pan with foil sheet.

After mins, you can start checking the cake if it is cooked or not.

steamed honey cake

Insert a toothpick or wooden skewer stick in the center of cake and it should come out clean. If not, then close the steamer lid and allow to cook.

steamed honey cake

This is a big advantage of steamed cakesyou can check it frequently if cooked or not. Instead, I made use of honey for the mild sweet taste. You can replace honey with powdered sugar or jaggery. If you want the cake to be more on sweeter side, then increase the quantity of honey or sugar. Use the orange juice immediately, or it may turn bitter. Since, this was the first time, I made use of maida flour. You can also use wheat flour or half proportion of wheat and maida flour.

Lets check the recipe. Author: Preeti Tamilarasan. Combine curd and honey in a mixing bowl and beat it using hand blender or whisk.

Add orange rinds, olive oil and orange juice. Blend it again. Keep it aside. Fill steamer pan with enough water and heat it at low-medium flame. Sieve maida, baking powder, salt and baking soda. Add this dry mixture to wet mixture and mix everything well.

Comments cake is so beautifully done.My mom used to make this cake when we we were growing up. I love it because it's light and fluffy.

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Please note, use an aluminum cake pan for this recipe we've always used an aluminum angel food cake pan. Do NOT use a non-stick pan!

Russian Honey Cake

I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.

Sodium Total Carbohydrate Protein Join In Now Join the conversation! YIELD: 1 cake. Calories: Total Fat Dietary Fiber 0. Let cool. Mix yolk into sugar water. Slowly add flour into the mixture. Blend in oil and extract.This Chinese steamed rice cake or bai tang gau has a sweet, slightly chewy addictive texture and an intriguing honeycomb pattern on the inside.

I actually used to have to fight brother deer for it because mother deer would only buy one slice from the bakery and expect us to share it between the two of us. I guess he got the better end of that deal.

This pattern is created as a result of the rice flour and yeast. Yeast is more traditionally used in yeast breads where the dough becomes a cohesive lump, but the consistency of this is more batter like and is quite runny.

Glutinous rice flour yields a chewier, mochi like texture in your bakes while rice flour lightens and fluffs your bakes up. I hope you all found this recipe to be interesting and are able to add it to your baking books for trying out in the future! Glutinous rice balls. Gluten free baked mochi rice cake. Gluten free mochi donuts.

Baked rice cake bars. This post was created for Fiesta Fridaya weekly foodie link-up party.

炊飯器で作るスポンジケーキ / Make the Rice cooker Sponge Cake.

We Filipinos also have steamed rice cake. Yours sounds really delicious, too. Have a lovely week ahead, Cynthia. I have copied the recipe and will try it very soon as I have all the right ingredients. Thanks so much for sharing it with us.

Hilda recently posted… Sumac Soda. Wow that really is from scratch if you make the rice that way! Hope you try it out!

steamed honey cake

I just made your rice cake. It turned out really well and was delicious with our Chinese style dinner. Thanks again. Glad you enjoyed it Hilda! Nostalgic,bought rice cakes as a child and in Mauritius, coconut grated was added to the flour,yummy. Hello,I tried making it and the top is a little sticky. However, that first mouth of taste brings so much memories of my late granny. Now, is my turn to bring this delicacy to me, is simple yet so delicious to my little one.Though I think that bundt cake tin would do better now since the middle bit won't sink to the bottom.

And I think I left it steaming at a low heat which took awhile for it to rise yes it rose! This time this cake has a 'dark spot' aka a little crusty bit since honey burns quite quick. Here's the recipe if you're bored! IT's quite simple, except that you have to take an extra effort to mix the batter together since honey is a chewy hard texture. Keep it aside. Add brown sugar to oil and combine well using a whisk.

Make sure its mixed well. Add honey and vanilla essence and whisk again. Add eggs, one at a time, whisking after each addition.

Deconstructed Dish: Steamed Honey Cake by Pastry Chef Nick Wesemann of The American Restaurant

Make sure that you get a lump free batter. Add the sifted flour mixture, little by little, to the egg mixture. Cover the dish with aluminium foil. Place the dish in a steamer filled with water. Serve with vanilla ice cream and drizzled honey optional.

Post a Comment Feed. Courtesy of MariasMenu's steamed honey sponge cake recipe. Posted by Genial at Labels: AsiaCakes. Looks great! I love honey. Hope you're keeping well : 7 November at Genial said Aaaaawww, thanks babe! So thoughtful of you :D 18 November at Newer Post Older Post Home. It was my first time leaving home, and with that sparked another passion that I hadn't knew when I was If it weren't for leaving home, I would never knew the definition of a kitchen nor the joy of tasting cheese and crackers!

Malaysia - Don't know where to Eat? Fellow Food Bloggers.