This is one cake that I love to eat as much as I love to bake. Few ingredients but tastes awesome & has a lovely soft texture too. Since I bake eggless cakes, I don’t like them loaded with ingredients like condensed milk etc. As a substitute for egg, I love curds. They ensure the cake turns out soft like a pillow.
I love the Iyengar bakery cakes, yes they are not as healthy as home baked cakes but sometimes its okay to cheat a bit. So once when I got home some fruit cake from the bakery which had the pineapple flavor in it, I knew that moment that I could tweak the Eggless Tutti fruity cake recipe from Chitra’s Food Book Blog that I had baked earlier a little to match the same taste. The result – AWESOME!!
When this cake bakes in the oven, the aroma that fills your home can only be termed as pure pleasure.
The cooling and slicing process demands patience and sometimes you don’t wait for the same and just dig into it. Somehow I have tried this cake umpteen times but never could manage a decent picture. This time, tried my best to click few slices before it was just devoured by husband.
It’s a personal favourite so guys, go ahead and try this!
The recipe of the Eggless Tutti Fruity Cake is courtesy “Chitra’s Food Book” Blog from the link http://www.chitrasfoodbook.com/2014/11/eggless-tutti-frutti-cake-recipe-basic.html
Just tweaked it a bit to match the taste of Iyengar bakery style fruit cake by adding the pineapple essence & the food colour.
Prep Time – 15 mins
Bake time – 40 mins
- Maida / All Purpose Flour – 1.5 cups
- Fresh Thick curd (should not be tangy) – 1 cup
- Baking powder – 1.25 tsp
- Baking soda – ½ tsp
- Olive Oil – ½ cup
- Pineapple essence – 1 tsp
- Yellow Food colour – ½ pinch
- Tutti Fruity – 1/2 cup + few tblsps to sprinkle on top of the cake
- Castor Sugar – 3/4 cup
- Preheat the oven at 180 deg for 10 minutes. Grease the cake mould with oil or butter and keep aside.
- In a big bowl, take curd and whisk it gently to do away with lumps, add baking soda, baking powder and mix gently until bubbles are formed. Once bubbles are formed, stop mixing and keep this mixture aside for 5 minutes.
- Sieve flour and keep aside.
- To the foamy and bubbly dahi / curd mixture, add sugar, food colour, pineapple essence, oil & flour. Mix gently. Add the tutti fruity.
- Bake the cake for 35 – 40 minutes at 180 degrees (middle rack). My cake took exactly 40 minutes.
- Slice the cake after cooling it completely on a wire rack.
- Keep an eye after 30 mins of baking time. Ensure the cake is in the middle rack while baking.
- You can also make the cake using whole wheat flour or take equal quantities of both. I have baked this cake by using both whole wheat and APF.
- Before placing the cake in the oven, you can decorate your cake with cherries, more tutti fruity or even dry fruits of your choice. (as shown in the pic above)