Chef Rajat Chandna has always been a family man. In fact, one of his first experiences of cooking was when he made an aloo tikki burger for his mother at the age of 13. “My mother was a teacher. So, she would cook lunch for us in the morning and return an hour after we came home. On one such day, I made her a burger with leftover buns at home. I’m not sure how it tasted, but she was elated to see her make something for her,” recollects the 35-year-old. Moving on from burgers, Rajat began to explore desserts for his three-year-old daughter. “She loves desserts, especially cakes and anything to do with chocolate. I often try and experiment with them to make something new,” shares the Executive Sous Chef of Alila Fort Bishangarh, Jaipur. His latest one is almond and coconut cake, the recipe of which he has shared with us.
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Ingredients
Desiccated coconut 200 gm | Sugar 250 gm | Almond slice 100 gm | Butter 400 gm | Vanilla essence 20 gm | Almond powder 200 gm | Vanilla powder 1 gm | Salt 10 gm | Star anise and cinnamon powder 20 gm | Milk 500 gm | Cream 300 gm | Icing sugar 400 gm | Baking powder 20 gm | Brown sugar 50 gm
Method
■ Preheat oven to 350°F. Soften butter and put it in a mixing bowl of the food Processor.
■ Add sugar and whip till light and fluffy.
■ Add vanilla extracts and eggs one at a time.
■ Add desiccated coconut, almond slice, baking powder, almond powder and dry spices in the mixture. Mix it till the batter is smooth.
■ Transfer the mixture in a baking tin and bake in preheated oven for 45-50 minutes.
■ Cut the cake in the desired shape and sprinkle icing sugar on top.
■ Serve with ice cream and chocolate sauce.