Eggless Tutti Frutti cake

After the initial attempts of mine to bake a cake, yes now I am confident enough to say "I can bake". To boost my confidence more, I decided to try one more cake recipe. This time it was from Tickling Palates by Radhika and I was pleased to get the perfect result once again :).


The below recipe is an updated one [07/07/2018] as I have started baking this cake with oil in place of butter for a long time now.

Ingredients

1 and 1/2 cup all purpose flour/ Maida 
3/4 tsp baking powder 
1/4 tsp +1/8 tsp baking soda 
3/4 cup sugar 
3/4 cup curd [at room temperature]
3/4 cup oil
Little less than 1/2 cup milk  [room temperature]
1 and 1/2 tsp vanilla essence 
Tutti frutti, little more than 1/2 cup. Toss them well with about 1 tbsp all purpose flour before adding them to the batter [This doesn't allow them to sink and gets evenly distributed during the process of baking]


Method:

Pre heat the oven @180 degrees C. Grease with 1 tsp butter  to the base and sides of the baking tray and dust it with flour . Gently tap it upside down so that the extra flour goes off.[You may also use baking paper to line the pan]

Sieve together flour, baking soda, baking powder and keep aside. Mix together curd and sugar, whisk it until the sugar dissolves in the mixture. Next add oil and whisk it. Add 1/4 cup of milk and vanilla essence. Mix it well until the wet mixture turns smooth, I used a hand mixer to mix the above liquid ingredients. Now, add the sieved flour gradually to the wet mixture. Switch to a spatula and fold it gently taking care not to over do it. You may add the remaining milk according to the need to adjust the consistency of the cake batter.

Now add tuttifrutii mixture and give it a final mix. Pour the batter in prepared pan/tray and bake for 40-45 mins @180 degrees C or till a toothpick/knife inserted comes out clean. [Oven timings may vary,keep a watchful eye on your cake and check for doneness. It takes about 50-55 mins for me to get it perfectly done]


Allow the cake to cool on the wire rack for 5- 10 min. Slice it up and enjoy biting into the each slice of this cake.



Note:

  • Sometimes I add saffron strands to 2 tbsp warm milk and add to the wet mixture.
  • You can use an icecream scoop to divide the cake batter and fill in the cupcake liners to prepare tasty colourful cupcakes.


Happy Baking !!!

6 comments:

  1. Looks very nice and colourful.

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  2. Thanks Lakshmi Venkatesh for lovely comment there

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  3. Tried this cake today. The cake is taking too long to bake. Not sure why. Even after 1 hr middle sections are not baked. I added little less butter than mentioned. Is it the reason? Also it seemed sugar was less

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  4. Deepika,,, such type of cake is called as sunken cake and reasons such as too much liquid
    too much baking pwd or sugar, too little flour can result in sunken cake... did u open the door frequently to check the cake doneness or slam the door becz that can also lead to unsuccessful baking attempt

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  5. Hi Aparna, Can this be done in a plain microwave? (without convection)... Pls do let me know...want to try this right away! :)

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  6. Geetha, I am a novice in baking. I have experimented doing only one cake that is biscuit cake in MW... sorry cannt help you with this matter.... why dont u chk with Radhika of Tickling palates whose recipe i had followed... u can get the link to her blog above ..hope she can answer ur query

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