1teaspoonvanilla extractor vanilla powder or half of a vanilla bean, scraped
for curd solution
3tablespoonsfresh curd (yogurt or dahi) (dairy or vegan)
1tablespoonapple cider vinegaror white vinegar
sifting dry ingredients
Take a sieve. Keep a mixing bowl below the sieve. In the sieve all purpose flour (maida), 1 pinch salt, cinnamon powder and baking powder.
Sift all the dry ingredients.
Now add the tutti frutti.
Just mix the tutti frutti with the flour so that they get coated with the flour.
Grease a loaf pan with butter and oil and keep aside. You can even line the pan with butter paper or parchment paper. Also preheat oven at 180 degrees celsius for 15 minutes.
making sugar solution
In a bowl take ¾ cup sugar (160 grams sugar) and ½ cup water.
Mix the sugar with water till all the sugar granules are dissolved.
After all of the sugar has dissolved, add melted butter or oil. You can melt butter in a small pan and keep it ready. with a whisk mix very well.
Add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution. Mix again well. Keep this sugar solution aside.
making curd solution
In another bowl take 3 tablespoons fresh curd or yogurt, 1 tablespoon water and 1 tablespoon vinegar.
You can use apple cider vinegar or white vinegar. I have used apple cider vinegar. You can also use 1 tablespoon lemon juice instead of vinegar. mix very well.
Now add ½ teaspoon baking soda. stir and mix very well.
You will see the solution frothing and bubbling.
making tutti frutti cake batter
Quickly add the sugar solution.
Then immediately add the bubbling curd solution also.
Mix gently to a smooth batter with light pressure from the hands on the whisk. Do not overdo the mixing. You can even fold the wet ingredients into the dry ingredients. Tiny lumps are fine in the batter.
Pour the tutti frutti cake batter in the greased or lined cake pan.
Gently tap the cake pan on the kitchen table top once or twice.
baking tutti frutti cake
Place the cake pan in the oven.
Bake the cake at 180 degrees celsius in a pre heated oven for 40 to 45 minutes or more or less as required. Baking time will vary depending on the temperature conditions in the oven and the size of the oven.
Check with a skewer or fork and it should come out clean.
Place the pan on a rack to cool down.
When the tutti frutti cake has completely cooled at room temperature, then using a butter knife loosen the edges of the cake. Invert the pan on a chopping board. Gently tap the bottom of the cake pan and remove the cake.
Slice the cake.
Serve the eggless tutti frutti cake plain or with some milk or tea or coffee. Remaining cake can be refrigerated and lightly warmed before serving.
* to make the tutti frutti cake less sweet, you can add ½ or ⅔ cup of sugar if you prefer.