Few things to keep in kind before starting:
- Tutti frutti cake is quite a popular cake in the Indian bakeries.
- Make sure that all the ingredients, used in the recipe, are at room temperature.
- Measure all the ingredients in measuring cups & spoons levelled to the brim, neither more nor less, just the exact quantity as is there in the recipe.
- Whisk the wet ingredients very well using hand whisk or electric whisk for 5 minutes to incorporate air inside the wet mix.
- Dry ingredients are then mixed with the wet ingredients lightly using cut & fold mixing technique. Do not over mix at this stage.
- Pour the prepared batter in a greased baking dish. To know how to grease a baking dish, you may refer to my video of Eggless Basbousa cake.
- I generally use borosil containers for baking as they are the healthiest ones to bake into. I have used a bread loaf container here but you may use a square or round baking dish too.
- Always preheat the oven as well as the empty greased baking dish before putting in the cake batter to bake.
- The oil should be neutral flavoured one like sunflower oil. You may replace oil with 2/3 cup of butter in the recipe to make it even healthier and tastier.
- This recipe is lightly sweetened. You may increase the quantity of sugar to 3/4 cup in case you prefer to have very sweet cakes.
- I have used 1/4 cup of homemade tutti frutti in the recipe. You may even double the quantity of tutti frutti to 1/2 cup. You may even add chopped nuts & berries of your choice to the batter instead of tutti frutti.
- I was running short of vanilla essence, so I had used orange juice with orange zest to replace it. You may use vanilla essence instead.
- I have prepared the same recipe with whole wheat flour as well but the one having all purpose flour tastes better any day. For whole wheat flour cake, use all the ingredients as mentioned in this recipe with a change only in quantity of water added to 1/4 cup plus 2 tbsp.
- Tutti frutti cake can be stored in refrigerator in air tight container for a week.
- Maida / All purpose flour – 1.5 cup
- Baking powder – 1 tsp
- Baking soda – 1/4 tsp
- Salt – a pinch
- Curd – 3/4 cup
- Sugar – 1/2 cup
- Neutral flavoured oil – 1/2 cup
- Orange juice – 1 tsp
- Orange zest – 1 tbsp
- Tutti frutti – 1/4 cup
- Water – 1/4 cup
- Take oil, sugar, curd & orange juice in a mixing bowl and whisk them well for 5 mins in one direction only using an electric beater or hand whisk. This makes our wet mix.
- Sieve maida, baking soda, baking powder & salt in a separate container. This makes our dry mix.
- Now add the dry mix to the wet mix in parts and mix with a light hand using cut and fold method till you get a smooth batter.
- Add water to the batter and mix it lightly.
- Finally add orange zest and tutti frutti to the batter.
- Pour the batter in a greased preheated baking dish, tap it a bit to remove any entrapped air bubbles. Top it up with a few more tutti frutti on the top.
- Bake the cake in a preheated oven at 180 degree C for 40 minutes. The baking time may vary with various ovens or with various different containers.
- I have baked this cake in microwave mode first for 2 minutes on full power, then switched to convection mode at 180 degree C for 30 minutes and finally grilled it for 2 minutes to get a brown top crust.
- Loosen the sides, de-mould it and let it cool down on a wire rack completely before slicing it.
- Enjoy this super moist and delicious cake with a hot cup of tea or coffee!
‘Cooking for our loved ones with love!’