HONEY CAKE

Ingredients 

One medium Vanilla/ fruit cake

3-4 tablespoon kissan mix fruit jam

5 tablespoon desiccated coconut

2-3 tablespoon tooti fruity 

Recipe 

First cut the cake into equal pieces.

Bring to boil 1 cup of water in a heavy bottom pot add the jam and stir to form a sugar syrup.

Flip each piece of cake to the side gently drizzle the sugar syrup on the cake...follow this process to both sides of the cake. 

Once the cake is thoroughly coated with the syrup allow to cool and place in fridge to set for 30 minutes .

In a tray spread the desiccated coconut take each piece of cake and roll in coconut.

Now top it with tooti fruity.

Serve cold.

Note - If you want you can use whipped cream or any other topping of your choice.

ORANGE & OLIVE OIL CAKE

Ingredients

4 to 5 large oranges

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 3/4 teaspoons salt

5 large eggs

3 cups granulated sugar

1 1/2 cups extra-virgin olive oil

 3 tablespoon tooti-fruity

Recipe

Preheat oven to 350°F (180°C). Line baking tray with baking sheet and gently butter in all sides of pan and set aside.

Finely grate the zest of 3 oranges and then squeeze the juice from 4 of them. You should have 1 1/2 cups orange juice; if not, squeeze the 5th orange.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

In the bowl beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3-4 minutes. Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour and beating until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.

Gently scrape the batter into the prepared pan sprinkle tooti-fruity on the top and bake until a cake tester comes out with a few moist crumbs clinging to it, about 35-40minutes.  When the cake is done, transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.

Serve with coffee or tea.