Ingredients:

For batter;

¾ cup yoghourt

1 cup Foodsbay’s Wild forest Honey

13/4 cup Butter(at room temperature)

2 cup maida

Water as required

¼ teaspoon baking soda

1 teaspoon baking powder

For honey syrup:

¼ cup water

¼ cup Foodsbay’sWild forest honey

For jam mixture:

½ cup strawberry jam

1 tbsp Foodsbay’s Light Flora honey

Garnish:

2 tbsp desiccated coconut

Recipe:

●     Prepare honey syrup by dissolving 2 tbsp sugar in ¼ cup water, boil the sugar syrup for 2 minutes. Let it cool and now add Foodsbay’s Wild forest Honey.

●     Preheat the oven at 150 degrees C for 10 minutes. In a bowl add the dry ingredients and sieve it, then add oil to make batter of ripple consistency. If it's thick add water as required.  then bake it at 150 degree C for 25 minutes or until it's completely done. 

●     Prepare jam  mixture by boiling strawberry jam and Foodsbay’s Light Flora honey in a pan.

●     Over the prepared cake pour the honey mixture and keep it aside. Let the cake soak the honey mixture.

●     Now spread a generous amount of strawberry jam mixture over the cake and spread it evenly.

●     Sprinkle desiccated coconut over the cake. The cake is moist and tastes good when hot or even cold.