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.