Tutti frutti cake is a popular Indian cake. I’ve grown up eating this cake and it’s one of my favorite tea time cakes. I don’t mind eating it as a snack too. It’s a pretty simple cake that uses a basic sponge cake. It’s made using the usual suspects, flour, butter, eggs and sugar. For an extra buttery flavor, I’ve added butter extract, but you can skip that. Please read notes below for egg alternatives. I’ve already shared some handy tips to get a flat top cake in my Rich Christmas fruit cake post, I’ve pasted that content in the notes below too.
I’ve used my go to, no -fail, sponge cake recipe for this cake , and just added tutti frutti. In case you are wondering what tutti frutti is, it’s nothing but candied raw papaya. It should be easily available in Indian grocery stores, but I had a tough time finding these , as the Indian grocery store here has very limited things. So my mum in law got me few packets of these when she came to visit us 🙂 You can replace it with other candied fruits, raisins or nuts.
The cake turned out amazingly moist and delicious, I enjoyed a slice of this pretty speckled cake with a cup of coffee 🙂
Measuring cup used, 1 cup = 250 ml , make sure all ingredients are at room temperature.
1 & 1/2 cups all purpose flour ( spooned & leveled )
1 cup sugar
2 large eggs + 1 egg yolk
1 & 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup ( 1 stick) unsalted butter
1/2 cup milk/ buttermilk
1 teaspoon each vanilla and butter extract
1/2 teaspoon salt
1/2 cup + 2 tablespoons tutti frutti
1 tablespoon of flour to coat the tutti frutti
1.Preheat the oven to 350 F , position a rack in the middle of the oven. Grease an 8 inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
4. Add in the eggs next, one at a time, continue beating on medium high speed.
5. In goes the vanilla and butter extract next.
6.Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, staring with flour and ending with flour . ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with flour and just fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoon of tutti frutti on top of the batter.
7.Bake in the middle rack, for about 35 – 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely .
- To get a flat top,I learnt an excellent tip by Ruchita Ranka on a FB foodie group. What has to be done? Simple! put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil and place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens here is that the moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
- Also never open the oven door during baking (as tempted as you may be),for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
- I’ve used a dark cake tin, hence I’ve lowered the temperature to 320 F , so that the cake bakes slowly and evenly , this will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degree F
- To substitute eggs in this recipe, simply use 1/4 cup of thick yogurt per egg, so you could use a total of 1/2 cup yogurt, to increase the fat , increase the butter by 1 more tablespoon to substitute for that extra yolk.
- To measure the flour, never scoop the flour out directly , you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.
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