Its Monday today and whats better than to start the week with a cake?! 🙂
It has been a long time, a really long I baked anything. There was a time in my life where I would come home from office and start baking immediately. Weekends were for baking projects too. All this was when my oven was brand new. Sigh. I still enjoy baking as much as I used to, I have realized while making this cake. It is just that the husband and I can’t stop eating these goodies and it feels better not to bake 😀
Growing up I hardly had tutti frutti cake but I what I remember fondly is the sweet bread dad used to get us. Every slice of the bread would have a couple of these tutti fruttis and I would specifically pick up them first to eat! When we had got our first fridge, dad got us a pack of tutti fruttis. We topped up our homemade ice creams with these beauties. As a kid, even the smallest of small things excite you isnt it?! I had all forgotten about tutti fruttis until recently when I spotted them in the super market. All these memories gushed in and without a second thought, I got a pack. And then started thinking about a recipe 🙂
When I raking my brains to think of something to prepare and to stop myself from gorging on these tutti fruttis as it is, the husband suggested that I bake a cake. This recipe is an adaptation from the eggless vanilla cake I tried last year and to say that it was amazingly perfect would be an understatement. The only stupid mistake I did was to bake it in bread tin, so the cake was not as tall as I would have wanted it. But who cares about the size when all it matters is the taste, right? By the way, did you guys know that these colorful tutti fruttis are made with raw papaya? I know, who would have guessed!
To make Eggless Tutti Frutti Cake
What I used –
- All Purpose Flour, 1 cup
- Tutti Frutti, 4 tbsp
- Oil, ¼ cup
- Sugar, ½ cup
- Baking Powder, 1 tsp
- Baking Soda, 1 tsp
- Thick Curd, 3 tbsp
- Vinegar, 1 tbsp
- Vanilla Essence, 1 tsp
- Water, ¼ cup
- Salt, a pinch
Prep Work –
1. Prepare the oven by pre-heating at 180°C for atleast 10 mins.
2. Prepare the baking dish by applying oil/butter and then dusting it with all-purpose flour. Alternatively it can be lined with a baking sheet.
How I made –
1. In a bowl add all-purpose flour, baking powder, tutti frutti and a small pinch of salt. Mix well until the tutti frutti are coated well in the flour.
2. Add sugar and oil together and mix well. In another bowl, mix the thick curd with water and make it into a thick buttermilk. To this, add baking soda and vinegar. In a minute, the mixture becomes frothy. Add both these mixtures to the flour mix along with Vanilla Essence.
3. Gently fold until combined together. Pour the batter into the baking tin (fill it only to 3/4th) and bake it for 30mins in the oven at 180°C. When a toothpick or knife is inserted, it should come out clean. Switch off the oven and let it stay in there for 3-5 mins. Remove the baking dish and cool it down. Invert the cake onto a plate. Cut into slices of desired width.
4. Serve warm or at room temperature.
- Tossing the tutti fruttis in all-purpose flour helps them from sinking to the bottom of the baking dish while baking.
- Vinegar, baking soda along with thick buttermilk would react and make the mixture airy – makes up for the lack of eggs.
- Oven timings and temperatures vary from oven to oven, so keep a close eye on the oven while baking the cake.