Rediff reader and food blogger Nidhi Sharma sent us this mouthwatering cake recipe.
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When I was younger, Christmas was never complete without a good ol' Tutti Frutti Cake. This year, I wanted to make an eggless version of the recipe, says Nidhi.
Here's the recipe:
- 1 and 1/2 cups (200 gm) all purpose flour/ maida
- 1 cup (250 ml) plain curd
- 3/4 cup (165 gm) granulated sugar
- 1/2 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 cup (150 ml) cooking oil
- 1 1/2 tsp vanilla essence
- 1/2 cup tutti frutti
- 1/2 tsp cinnamon
- 1 tbsp milk
- Sieve flour twice and keep aside.
- Add tutti frutti and cinnamon and gently whisk it with a fork. This will ensure that the tooti frutti does not sink to the bottom.
- Beat sugar and curd with a hand blender until sugar completely dissolves.
- Add baking powder, baking soda and mix well. Leave it aside for five minutes and you can see the bubbles appearing.
- Add vanilla essence, cooking oil and beat it for two minutes.
- Slowly add flour mixture 2 tbsp at a time and blend it with the wet ingredients. Beat it well with a whisk until thick and creamy.
- Preheat oven to 200 degree C for 10 minutes.
- Grease a butter paper, lay it in the cake tin or loaf pan and pour the batter in the tin and keep it ready.
- Bake in preheated oven at 200 degree C for 10 minutes, then reduce temperature to 180 deg C and bake it for 30 to 35 minutes or till a fork inserted into the centre of the cake comes out clean.
- Brush the top of the cake with 1 tbsp milk 10 minutes before the ending time to get a nice polishing glaze.
- Allow the cake to cool down for 10 minutes, then invert and remove the butter paper.
- Cut slices and enjoy with a hot cup of tea, coffee or cocoa.
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