Tutti Frutti Cake [ Eggfree and Part Wholewheat]
A simple eggless tutti frutti cake. For those of you who like ‘tasty cakes’ with no frills attached, this one totally fits the bill
I love simple tasty cakes and so does everyone in my family.
The Whole wheat tutti frutti cake I made ages ago was quite a hit and loads of
people tried the recipe with successful results.
Last night I decided to make it again to send it over for my
husband’s colleagues. Well I am so bad at following recipes, I don’t even follow
my own! So after a quick look, I did my own thing and this turned out just as
Thought I would share this version with you guys too. Like
always ‘simple does it’.
If not tutti frutti, throw in nuts or chocolate chips or
just have it plain. This one is perfect for a tea time snack.
Recipe Tutti Frutti Cake - Version 2
Prep Time 10
Cook Time 40
1 cup whole wheat flour
1 cup all purpose flour
1/4 tsp salt
1/2 tbsp baking powder
1 cup warm milk
1/2 cup curd
1/2 cup Oil [regular unflavoured cooking oil]
3/4 cup powdered sugar or cane sugar
1/2 tbsp baking soda
1 tsp Pineapple essence
2 tbsps tutti frutti
- Pre heat the oven at 180 C for 10 minutes.
- Grease an 8 inch round tin and set aside.
- Sieve the flours, baking powder and salt together 3-4 times. [I used all purpose flour because I ran out of whole wheat flour. But you can conveniently make this using only whole wheat].
- Mix the milk, sugar, curd, oil and essence together until well combined. I did this in my regular electric mixer. One or two churns and you will have a smooth white uniform mixture.
- Add the baking soda to this and mix. Set aside for a couple of minutes. [Tiny bubbles start appearing in the mixture]
- Pour this into the sifted flour and fold in the batter gently until no lumps remain.
- Add 1 tbsp of the tutti frutti and mix once or twice.
- Spoon the batter into the greased baking dish.
- Sprinkle the remaining tutti frutti over the batter.
- Tap the tin gently on the kitchen counter to level the batter and remove any large air bubbles.
- Bake in the pre heated oven at 180 C for 40-45 minutes or until a skewer inserted comes out clean. Once done the cake has a lovely golden brown top and starts to leave the edges of the tin.
- Invert on a wire rack after 5 minutes.
- Slice once the cake has completely cooled.
- Oven temperature and time may vary. Check on your cake after 30-35 minutes of baking.
- The pineapple essence may be replaced with vanilla. I simply love the pineapple-tutti frutti combo.
- For making this 100% wholewheat , simply substitute the all purpose flour with the same amount of whole wheat flour. In this case sieving the ingredients a few more times will help make the cake lighter.
- I love using cane sugar because it adds such a lovely flavour of its own. It is a variety of unrefined brown sugar. You can use regular sugar too.
Posted originally on AUGUST 3, 2016