Eggless Tutti Frutti Cake

A simple yet delectable cake this is! Brings back my childhood memories of Britannia fruit cakes.

I have been on a cooking spree today after days. This is the second post in a row, so I am not going to talk a lot and get straight to the recipe. 🙂

Ingredients for Eggless Tutti Frutti Cake

Pre-heat the oven at 180 degrees C.
Grease the baking pan with butter and dust the pan with bread crumbs (to the base and sides of the pan).
Add 1 tsp APF to the tutti frutti mix. This is to ensure that the tutti frutti doesn’t settle at the bottom of the cake. Set the mixture aside.
Sieve together flour, baking soda, baking powder and set aside.
Beat butter and sugar well; add yogurt and honey. Beat again until smooth.
Add half of the sieved flour to the liquid ingredients and gently fold with the help of a spatula. Add the remaining and gently fold the mixture again. Do not over do; we need some air in the batter.
Add the tutti frutti mixture and the vanilla essence. Fold in gently.
Pour the batter into the greased pan and bake for 30-35 mins at 180 degrees C. the baking time may vary with different ovens so do a toothpick test to check if the cake is done.
Keep the cake (in the pan itself) on the wire rack for 15 mins and let it cool down.
Run a knife all through the sides of the pan and invert the cake on a serving plate. It should come out easily.
Enjoy with tea or coffee.

Notes

I have kept it simple, but you can add some punch by adding orange or lemon zest to the batter.
To bake this cake in a microwave, preheat the microwave oven in convection mode for 10 minutes at 180 C. Bake the cake for 35-40 minutes at the same temperature in convection mode. Again, as I mentioned in the main recipe, do a toothpick test to see if the cake is done in set time. It really varies with different baking appliances.

Happy Baking!