Tutti Frutti Cake (Eggless Version)
Eggless tutti Frutti cake is a simple and easy to bake one which uses whole wheat flour and semolina that gives it a different texture to the whole cake. Tutti frutti gives it a vibrant color and flavour to the cake and you serve it warm with hot cup of chai.
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Servings: 4 servings
Calories: 160kcal
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Ingredients
- ¾ cup Tutti frutti
- 1 cup Milk
- 1 tsp. white distilled vinegar
- 2 cups all-purpose flour
- ½ cup raisins
- ½ cup white granulated sugar
- 2-3 tbsp. almonds slivered
- 1 tbsp. Baking powder
- ½ cup flavorless oil e.g. corn, vegetable, canola
- 1 tsp. pure vanilla extract or essence
- 1 tsp. lemon zest – 1 teaspoon
- ¼ tsp. salt
Instructions
- Preheat oven to 375°F (or 190°C) within 10 minutes.
- Grease with oil or butter (or spray with cooking spray) a 9x5x3 inch loaf pan and set aside.
- Put milk into a large bowl, add the vinegar and let it be for about 10-15 minutes.
- Incorporate the flour, baking powder, sugar salt & lemon zest into a bowl and mix well.
- Into a small bowl, mix tutti frutti, raisins and about 1-2 tablespoons of the prepared flour mixture.
- Mix well until every bit is coated with flour. This step actually hinders the tutti frutti into sinking into the bottom of the pan while baking the mixture.
- Now, get your milk and vinegar mixture and check if it has curdled slightly. When you see that it has, then it’s perfect and ready.
- Add the oil and vanilla extract and beat them well until well incorporated.
- Using a sieve, sift your flour mixture directly into the wet mixture.
- Beat until the ingredients are well mixed but use a spatula half-way through in order to avoid overbeating.
- Add the tutti frutti and fold them using a spatula. Remember not to stir vigorously and let them fold gently until they are evenly distributed.
- Pour the mixture into the loaf pan and sprinkle with slivered almonds on top.
- Bake it for about 50-55 minutes and to confirm that it is already cooked, try the toothpick method. Insert a toothpick into the center of the loaf and if it comes out clean, then it simply means that the cake is already ready.
- Remove cake from oven and let it cool down a bit for about 10 minutes.
- Loose the sides of the cake using a bread knife and put in into an upside-down position onto the cooling rack. Flip it back (still on the cooling rack) and let it cool down completely.
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Notes
Time and Serving
- Preparation : 15 minutes
- Cooking : 1 hour
- Serving : makes 9×5-inch loaf (5-6 servings)
Nutrition
Serving: 100g | Calories: 160kcal | Carbohydrates: 45g | Protein: 4g
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.