A wonderful Christmas Feast by Chef Surendra Negi

Today’s Traveller invites Master Patissier Chef Surendra Negi, Taj Palace, New Delhi to share his favourite Christmas Delight.

Christmas is the season of joy, of gift-giving, and of family-bonding. Master Patissier Chef Surendra Negi shares his favourite Xmas delights with recipes of three awesome desserts – Classic Christmas Cake, Dundee Cake, and Nutty Chocolate Rocks.

So go ahead! Rock your kitchen and surprise your loved ones with these awesome cakes!

CLASSIC CHRISTMAS CAKE

INGREDIENTS

• Unsalted butter                       200 gms
• Brown sugar                            200 gms
• Eggs                                         5 no.s
• Refined flour                           100 gms                           
• Cocoa powder                         10 gms
• Soaked dry fruit                      600 gms
• Spice mix                                 5 gms
• Bread crumbs                          60 gms
• Baking powder                        3 gms
• Pomegranate molasses           30 gms

METHOD

1. Pre-heat oven to 180 degrees.
2. Line an 8-inch cake tin with butter and flour or with butter paper
3. Cream the butter and flour together in a bowl until light and airy.
4. In another bowl, combine the dry ingredients – flour, spices, cocoa powder, baking powder and breadcrumbs
5. To the creamed butter, beat in one egg at a time.
6. Gently fold in the soaked dry fruit.
7. Add the flour and spice mixture into the wet mixture and combine well.
8. Pour in the batter into the prepared cake tin and even out the top with the back of a spoon.
9. Bake for 45 minutes at 180 degrees.
10. Once baked, place on a wire rack and allow it to cool.
11. Serve.

DUNDEE CAKE

INGREDIENTS

• Softened unsalted butter                   150 gms
• Brown sugar                                        150 gms
• Orange zest                                         from one large orange
• All-purpose flour                                 225 gms
• Baking powder                                    10 gms
• Mixed spices                                       5 gms
• Eggs                                                     3 no.s
• Mixed dried fruit                                 450 gms
• Malt spirit of choice                            20 ml
• Blanched whole almonds (to top)      115 gms  
• For sugar syrup
• Sugar                                                   50 gms
• Water                                                  50 ml

METHOD

1. Preheat oven to 180°c.
2. Line an 8-inch cake tin, with butter and flour, or with butter paper.
3. In a large bowl, combine the butter and sugar, and cream till the sugar dissolves completely and the mixture is light and creamy.
4. In another bowl, mix together the flour, mixed spices, orange zest and baking powder.
5. Beat one egg into the creamed butter, then add a third of the flour. Keep repeating till all the eggs and flour are incorporated.
6. Gently fold in the dried fruits and the spirit.
7. Pour the mixture into the prepared tin, and even it out with the back of a spoon.
8. Neatly arrange the blanched almonds on top.
9. Bake for 45 mins, or until the cake is golden brown. .
10. To prepare the sugar syrup bring the sugar and water to a rolling boil, stirring constantly.
11. Pour the sugar syrup over the hot cake.
12. Place on a wire rack and allow to cool.
13. Serve.

NUTTY CHOCOLATE ROCKS

INGREDIENTS

• 250 grams chocolate (dark / milk / white)
• Nuts of your choice – Cashews, Almonds, Pistachios, Walnuts

METHOD

1. In a pan, dry roast the nuts over medium flame, until nice and toasted. Be careful not to burn. Allow them the cool.
2. Break the chocolate (each type individually) and microwave for 10 to 15 seconds until melted.
3. Combine the nuts with the chocolate. Cashews, almonds and walnuts work best with dark or milk. Pistachios pair well with white chocolate
4. Line a tray with foil.
5. Scoop out spoonfuls of the mixture on the foil-lined tray.
6. Refrigerate until set. Serve.

Read more: Food Voyager