Tired of Indian sweets on Holi? Try baking a cake.
Chef Anuj Kapoor of The Grand New Delhi will tell you how.
Ingredients
- 280 gm softened butter
- 280 gm castor sugar
- 5 eggs
- 2 pinches of vanilla extract or four drops vanilla essence
- 200 gm flour
- 1 tsp baking powder
- 80 gm ground almond
- 1 tbsp milk
- 2-3 tsp different food colours
To assemble
- 150 gm orange marmalade, blended
- 150 gm marzipan
Method
- Preheat the oven to 175°C.
- Cream the butter and sugar in a large bowl using an electric beater or wooden spoon until it turns pale in colour and creamy in texture.
- Add vanilla and one egg at a time, beating well between each addition.
- Add milk. Fold in the flour, making sure it is well incorporated.
- Divide the mixture between four bowls. Add different food colouring to each.
- After adding the colouring, blend the mixture with spatula thoroughly or the cake will have an undesirable marbled appearance.
- Put the batter into four lined cake tins and bake for 30 minutes till a skewer inserted in the middle of the sponge comes out clean.
- In case you are short of moulds, you can use the same mould and bake one by one. Skip lining the moulds with butter paper if you are using silicone moulds.
- Once done, turn out the cakes on to a rack and allow them to cool completely.
- Remove the paper lining.
- Spread each layer with marmalade and sandwich them one over the other.
- Finally, spread marmalade on all sides of the cake.
- Roll out the marzipan and wrap the cake over.
- Let it set in the fridge overnight. Slice and serve.
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