This moist and delicious tutti frutti cake made without eggs can be served with tea. It is a tried and a foolproof recipe that can be baked by every beginner. A rich, buttery eggless tutti frutti cake which will definitely become one of your favorites. Have this recipe as a base to create a lot of variations by using different extracts, food colors, and fruits. These cakes came in a lot of flavors, were soft, buttery, and had a melt-in-your-mouth texture.
It tastes and feels more or less like a pound cake. Start by preheating the oven to 350F/180C for 15 minutes. Lightly butter a loaf pan and line it with parchment paper. Place the tutti frutti in a small bowl and mix in a tablespoon of flour, separating the pieces sticking together. This prevents the fruit from sinking to the bottom of the cake. In a large bowl, sift together the flour, baking powder, soda, and salt. Whisk in the sugar.
To this flour mixture add the butter and all the wet ingredients. Start blending the ingredients with an electric mixer at low speed and gradually increase the speed. Scrape down the sides of the bowl and continue beating the mixture for about 5-6 minutes. Now you can see that the mixture would have doubled because of the creaming of butter and sugar.
Now mix in the tutti frutti pieces and combine it until its evenly distributed in the batter. Transfer the tutti fruiti cake batter to the prepared pan and smooth the batter out. Bake for about 55-65 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in about 58 minutes. The cake also started browning on the sides after about 30 minutes.
Remove the pan from the oven and place it on a wire rack. Cool it for about 15 minutes and remove the cake from the pan and place it on the rack to cool completely. Leave it overnight before you can slice it. The more time you give it the easier it is to slice.
- ¾ cup (190 grams) curd/yogurt
- ¾ cup (170 grams) of sugar
- 1 tsp vanilla extract
- ½ cup (112ml) oil
- 1½ cup(180 grams) plain flour/ all-purpose flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ cup of water
- ¼ cup (60 grams) tutti frutti
- In a large mixing bowl take ¾ cup curd, ¾ cup sugar, ½ cup oil, and 1 tsp vanilla extract, mix well with the help of a whisk.
- Further sieve 1½ cup maida, ¼ tsp baking soda, and 1 tsp baking powder.
mix well using the cut and fold method.
- Add ¼ cup water and mix well forming thick flowing consistency batter.
- Add in ¼ cup of tutti frutti and give a good mix.
- Further, transfer the cake batter into the cake mold or bread mold (width: 12 cm, height: 6 cm, length: 26 cm). make sure to grease the mold with butter to avoid sticking and line butter paper at the bottom of the tray.
- Level up the batter and pat the tray twice to remove the air incorporated into the batter.
- Place the cake tray into a preheated oven. bake the cake at 180-degree Celsius or 350 degrees Fahrenheit for 30-40 minutes.
- Finally, serve the tutti frutti cake or store in an airtight container.