Mr. VENKATESH NAIDU of BHMCT 2nd Sem of Indian Institute of Hotel Management & culinary arts, is a very creative student who wants to excel in the culinary field. He is selected today as the Chef of the day.
Ingredients:
230gms Butter, at room temperature
200gms Cane sugar
2 large Eggs
120gms Sour cream
60gms Apple puree
3 ml Vanilla extract
390gms Refined flour
4 gms Baking powder
15 gms Mixed spice powder ( Cinnamon, Nutmeg & Cardamom)
4 gms Salt
2 nos Apples, shredded
50gms Pecans, chopped
50gms Raisins (optional)
For the glaze:
100gms Confectioners’ sugar
3 ml Vanilla extract
25 ml Heavy cream
Method:
- Preheat the oven to 180°C. Grease a bundt pan (about 12 cups) lightly and set aside.
- Chop the pecans and set them aside. Peel the apples, quarter, core, and shred them. Set aside.
- Add the butter and sugar to a large bowl and mix until light and fluffy.
- Add the eggs one after another and mix well after each addition.
- Add the sour cream, apple puree, and vanilla extract and mix in.
- Mix the flour with baking powder, mixed spice, salt and add to the large bowl and mix until just combined.
- Add the shredded apples, half of the chopped pecans, and raisins, and fold in.
- Transfer the batter to the prepared bundt pan, smooth out the top and bake for about 50-55 minutesor until a wooden skewer inserted into the cake comes out clean.
- Take out of the oven and let cool down for 15-20 minutes, then remove from the pan and let cool down completely on a wire rack.
- For the glaze mix the confectioners’ sugar, vanilla extract, and some heavy cream – add more heavy cream if the glaze seems too thick. Drizzle over the cooled cake and sprinkle with some chopped pecans.
- Cut them into pieces and serve.