Eggless Tutti Frutti Cake. A popular Tea Time Fruit Cake from India. So easy, so good!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 60 minutes
- Yield: 1 small loaf
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
- 1.25 cups +2 tablespoons all purpose flour (176 grams)
- 2 tablespoons cornstarch (20 grams)
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder (optional)
- 1/2 teaspoon baking soda
- 1.25 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt (8 oz/240 ml)
- 3/4 cup granulated white sugar (150 grams)
- 1/2 cup vegetable oil (4 oz/120 ml)
- 1.25 teaspoons vanilla extract
- 1/8 teaspoon pineapple essence (optional)
- 3/4 cup tutti frutti (tossed in 1/2 tablespoons flour)
- 1 tablespoon water (optional, only if needed)
Method
- Preheat oven to 350 F degrees. Spray a 9 x 5 inch or 8 x 4 (this is the one that I used) loaf pan with nonstick spray and set it aside.
- In a bowl whisk together all purpose flour, cornstarch, cinnamon powder, cardamom powder (optional), baking soda, baking powder and salt. Set it aside.
- In a small bowl toss 1/2 tablespoon all purpose flour with tutti frutti and set aside.
- Using your stand mixer or hand mixer, beat together yogurt and sugar until smooth.
- Add oil, vanilla extract, pineapple essence (if using) and mix until combined.
- Start adding the flour mix in parts, don't dump the entire thing in one go. Mix until just combined and do not over-mix.
- Add 1 tablespoon of water at this point and mix if the batter looks too thick (optional, add only if needed).
- Fold in the tutti frutti.
- Pour the batter into the prepared loaf pan.
- Bake at 350 F degrees for around 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and let it cool completely before slicing into pieces.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.