Eggless Tutti Frutti Cake
Hey my lovely peeps,
I had a beautiful birthday week – I couldn’t ask for more. I am blessed with beautiful people around me who wish me well and make me happy. But there is more to this week than that.
3 years ago, on 3rd March, I started a small dream project by the name My Culinary Saga and dared to publish the blog feeling a need to share and connect. After years of writing privately, I dared to release my notes every now and then. I worried then about criticism and feared being judged for sloppy photos and mediocre writings. But blogging helped me gain a new perspective and have taken a lot of the feedback received both positive and negative. I have only grown so far. I also realized that I was thinking too much into it and thinking too hard about the writing more than the recipe at times. I often procrastinated writing a recipe for this very reason. The sole purpose of this blog has been to share simple but elegant recipes with not only near and dear ones but also to a wider audience. I realized that this exchange of thoughts and food went much deeper and touched so many lives, influenced many, often stirred thoughts or ideas, and developed connect with some strangers now friends. My connect with food has been a powerful tool and helped me blur boundaries and builds new relationships.
So once again a BIG Thank you for all the support you have given me so far and patiently waited for me to update recipes over the past 3 years. As much as I would love to make this blog my number 1 priority there are other important priorities I cannot undermine. My family is my source of inspiration and strength. I focus on them after a busy day of work and if I can muster my courage for the evening sit down to cook something special for the blog, photograph, and write about it. Sometimes it is a long process. Hope to get better with it. There are new avenues to explore and there is more on the technical side of maintaining the site that I need to get better at – but I will take things at my own pace and build this space as much as I can – because it satisfies not only my hunger to create beautiful and easy recipes but also my hunger to write and helps me to connect with others.
In honour of the anniversary, I am sharing a very popular Indian Tea cake called Tutti Frutti Cake. It resembles a classic pound cake with added raw papaya candies that resemble nothing less than jewels. This one is an eggless version but if you like an egg-based sponge recipe – click on the link: Classic Sponge Cake which was incidentally my first blog post. Hope you enjoy this one.
190 grams or ¾ cup yogurt
170 grams or ¾ cup sugar
120 ml or oil ½ cup
260 grams or 1½ cup all-purpose flour
1 tsp vanilla extract
¼ tsp baking soda
1 tsp baking powder
60 ml or ¼ cup water / warm milk
60 grams or ¼ cup tutti-frutti
- Pre-heat oven to 180C. Oil and grease a loaf pan. Line with parchment paper to lift the cake easily once ready.
- In a large bowl mix together all the wet ingredients like yogurt, oil, vanilla extract and sugar. Mix until all the sugar is well dissolved.
- In another bowl combine all the dry ingredients. Add in ¼ cup of tutti frutti and give a good mix. I do this here because the coating flour ensures it doesn’t sink to the bottom and is evenly spread in the batter.
- Slowly add the dry ingredients to the wet and fold using a cut and fold method. If using an electric mixer ensure not to overmix, else you end up with a very dense cake.
- Once well mixed add water or milk to adjust the consistency of the batter.
- Transfer the cake batter into the cake pan and level the batter
- Bake at 180 C for approx. 40 minutes. Check for doneness and allow to cool
- Serve the cake as is with a cup of tea or with a dollop of whipped cream. The cake store well 2-3 days in an airtight container
I am sharing the cake with Angie at Fiesta Friday #213 . Join the fun!
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Love & Hugs,