Equipment
- Oven
Ingredients
- Cake:
- Milk – 1 cup
- Maida – 2 cups + 2 tablespoons
- Finely chopped apples – 2
- Vinegar – 1 teaspoon
- Lime zest and lime juice – 2 lemons
- Garam masala powder – 1 teaspoon
- Baking powder – 2 teaspoons
- Cinnamon powder – ½ teaspoon
- Pure vanilla extract – 1 teaspoon
- Brown sugar or sugar – ¾ cup
- Ground ginger – ¼ teaspoon
- Canola oil – ½ cup
- Brown Butter Rum Sauce:
- Butter – ¼ cup
- Vanilla extract – 1 teaspoon
- Powdered sugar – ¾ cup
- Dark rum – 2 to 3 tablespoons
Method
1. Mix the milk and vinegar in a bowl.
2. Set the mixture aside.
3. Spread lemon juice on chopped apples to prevent them from browning.
4. Grease the Bundt cake pan well.
5. Pre-heat the oven to 180 °C.
6. In another bowl, mix flour, garam masala, baking powder, cinnamon powder, lime zest and ginger.
7. Add sugar, vanilla extract and oil to the milk-vinegar mixture.
8. Now, mix the mixtures in steps 6 and 7 well.
9. Fold in the chopped apple.
10. Collect the mixture in the greased pan.
11. Bake for 45–50 minutes.
12. Check if the cake is baked. Insert a skewer in the middle of the cake and check if it comes out clean.
13. Meanwhile, for the glaze, heat butter in a pan.
14. When the butter is golden brown and smells nutty, switch off the flame.
15. Pour the melted butter through a sieve into a bowl.
16. Add the vanilla, rum and powdered sugar till the mixture is smooth.
17. Set the mixture aside.
18. When the cake is baked, invert it on a baking sheet.
19. Drizzle the glaze over the cake.
20. Keep aside for 10–15 minutes.
21. Serve warm.
22. The cake can be stored for 2 days.
