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:

  1. Preheat the oven to 180°C. Grease a bundt pan (about 12 cups) lightly and set aside.
  2. Chop the pecans and set them aside. Peel the apples, quarter, core, and shred them. Set aside.
  3. Add the butter and sugar to a large bowl and mix until light and fluffy.
  4. Add the eggs one after another and mix well after each addition.
  5. Add the sour cream, apple puree, and vanilla extract and mix in.
  6. Mix the flour with baking powder, mixed spice, salt and add to the large bowl and mix until just combined.
  7. Add the shredded apples, half of the chopped pecans, and raisins, and fold in.
  8. 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.
  9. 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.
  10. 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.
  11. Cut them into pieces and serve.