Honey cake with honey butter cream frosting is an outstanding yum cake with the perfect not so sweet frosting. The best aspect of this cake and the frosting is that no sugar is used. No sugar! .... its the perfect pleasure to indulge in. Honey is the only sweetener used in preparing the cake and the frosting. The cake tastes very similar to the honey cake we get in Kerala bakeries. It is super soft and moist. The cake is baked without adding any sugar and once the cake is cooled, prick holes and a prepared honey syrup is poured all over the cake. The honey syrup will absorbed into the cake and gives a wonderful sweetness.

​The frosting recipe is originally from here. The frosting is really fluffy and yum with the perfect amount of sweetness. I am not a big fan of store bought frosting and making perfect peaks in buttercream frosting is something that I have yet to master. But this honey butter frosting came out really perfect in the first try itself. All thanks to Jacqueline from deeprootsathome.com.

​Makes 8 inch square cake
​Cooking time : 2 hours

Ingredients

​ For the cake

Butter ( room temperature) - 1/2 cup
​All purpose Flour - 1 cup​
Baking powder - 1 teaspoon
​Egg - 2 no:
Vanilla essence - 1 teaspoon
Milk - 2 tablespoon

For the honey syrup

​Raw honey - 3/4 cup
Water - 1/2 cup
​Rose water - 1 teaspoon

For the frosting

Milk - 1 cup
​Arrowroot powder or flour - 1/4 cup
​Butter ( softened) - 1 cup
Honey - 1/2 cup
 Vanilla essence - 1 teaspoon
​Salt - 1/4 teaspoon

Method

​1.  Prepare a baking tin with parchment paper.
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2. Sift together all purpose flour and baking powder.
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3. Preheat the oven to 350 degree Fahrenheit.
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4. Beat the butter till creamy and light.
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5. Add egg one after the other and beat well.

6. Add vanilla essence and mix well.
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7. Add milk and mix till a smooth batter.
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8. Pour in prepared cake tin and bake at 335 degree Fahrenheit for 35 - 40 minutes or when a skewer comes out clean when inserted.
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9. Allow the cake to completely cooled before unmolding.

​ For the honey syrup

​10. Boil water, honey and vanilla essence in a pan. Boil till a syrup consistency.

​11. Prick holes all over the cake and pour over the cake till all the syrup is absorbed by the cake.

12. Refrigerate the cake.

For the frosting

​1. Boil milk in a pan and add the arrowroot powder. Cook over medium heat until it thickens. Then take off the heat and cool. Once cooled beat until smooth.

​2.  In another bowl beat the butter for approximately 5 minutes.

​3. Then add honey and beat again for 5 minutes.

​4. Add the arrowroot powder/ milk mixture and beat well.

​5. Add vanilla essence and salt and mix well.

​6. Pour the frosting in a zip lock and refrigerate. The frosting holds and spreads well once its cooled.

​7. Finally spread on the cake and enjoy chilled.

​​The decoration on the cake is dessicated coconut mixed with blue food coloring​

Seekh kebabs is a non - vegetarians favorite dish but the same thing can be made with only mixed vegetables like carrots, beans, peas, potato mixed with gram flour and aromatic spices. These can be either griddled or baked. The perfect mix of vegetables makes this a healthy and colorful. And it tastes great with mint chutney.​

 (
​Serves - 3
Cooking time - 20 minutes

Ingredients

French bean - 15 - 20 ( chopped finely)
Carrot - 1/2 cup ( grated)
​Potato - 2 medium ( boiled and mashed)
​Cabbage - 1/4 cup (finely grated)
​Green peas  (blanched) - 1/4 cup
​Green chilies -3 no: ( chopped)
​Onion - 1/4 cup (finely chopped)
Mint leaves - 1/2 cup ( chopped)
Coriander leaves - 1/2 cup ( chopped)
Cumin seeds - 1/4 teaspoon
Gram flour ( besan ) - 2 tablespoon
Ginger - 1 teaspoon ( minced)
Garlic - 2 cloves ( minced)
​Cashewnut powder - 2 tablespoon
​Garam masala powder - 1/2 teaspoon
​Black pepper powder - 1/2 teaspoon
Red chili powder - 1 teaspoon
​Coriander  powder - 2 teaspoons
​Turmeric powder - 1/2 teaspoon
Bread crumbs - 4 tablespoon
​Lemon juice - 1 tablespoon
Salt - to taste
​Oil

Method

​1. Heat oil in a non stick pan and sauté cumin seeds until fragrant.

​2. Add Chopped onion, green chilies, ginger and garlic and sauté for a minute.

​3. Add gram flour and roast for 2 minutes till a nutty fragrance.

​4. Add carrot and sauté for one 2-3 minutes.

​5. Add beans, cabbage and green peas and sauté for 5 - 7 minutes or till all the vegetables are cooked.

​6. Once cooled transfer to a mixer with coriander leaves and mint leaves and grind to a coarse paste.

7. Transfer the ground vegetables to a bowl and add mashed potato, lemon juice, red chili powder , coriander powder, black pepper powder, turmeric powder and salt.

8. Add breadcrumbs and mix well. ( the purpose of adding bread crumbs is to absorb the moisture)

9. Divide this mixture into large equal portions and wrap them around in the shape of satay sticks tightly to get a seekh kebab.

10. Place the sticks on the greased baking tray and put the tray in preheated oven.

11. Cook the recipe for 10-12 minutes, turning twice to the other side every 4-5 minutes at 180 degree Celsius.

12. You can also roast the kebabs on hot tawa greased with oil.
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​Serve Vegetarian Seekh Kebab hot with mint chutney, lime wedges and onion to make it a great party starter and appetizer.