This popular cake found in most Indian bakeries is light, syrupy and as sweet as honey. Topped with preserves and a sprinkling of coconut, it’s a unique sweet treat for any occasion.
Place oven rack in the center of the oven and preheat to 350°F. Grease and line the bottom of a square 8-inch baking pan with parchment paper. Set aside.
Sift flour, baking powder, baking soda, cardamom and salt into a medium mixing bowl.
In a separate bowl, whisk together sweetened condensed milk, oil, orange juice, zest, vanilla and rose water (if using) until combined.
Slowly add the flour mixture to the wet ingredients in four additions, whisking to combine.
Pour batter into the prepared pan and tap it on the counter to remove air bubbles. Place the cake in the oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let cake cool in the pan for 10 minutes before running a paring knife along the edges to release the cake. Remove from pan, remove parchment paper and place on a baking rack to cool while you make the syrup.
Honey Syrup and Topping
In a small saucepan add the water and sugar. Place on a stove set to medium-high heat and stir with a spatula until sugar crystals have dissolved. Bring to a simmer, then cook for an additional 2 minutes. Remove pan from heat and add honey. Stir to combine. Set aside.
To Assemble
Once the cake has cooled, prick the top of the cake all over with a toothpick or skewer. Then slowly pour the honey syrup gently over the cake and use a spoon to spread the syrup as you pour.
Use a spoon to evenly spread preserves over the cake, then sprinkle the top with the coconut. Use a serrated knife to trim the outer ¼ inch of cake. Slice cake into eight 2 x 3.5-inch rectangles and serve.
