Eggless Wheat Tutti-frutti cake
Though I have attended baking classes, never had time to try out what I learned there. I started baking cakes almost daily during lock down. Initially I used to find recipes from food blogs and follow them exactly. Almost all the cakes made with maida or all-purpose flour had turned out to be tasty, sometimes doesn’t get the perfect texture. But that was fine, as all at home are cake lovers. But whenever I tried using wheat flour/atta, the cakes usually turn out to be dense.
Recently I found an excellent eggless wheat cake recipe from https://www.foodfitnessbeautyandmore.com/. With all my previous experiences with wheat-based cakes, I was skeptical about the texture, but just decided to give it a try. I prepared it during this Christmas season and the cake turned out to be really good.
The ingredients and measurements are the same as in the original recipe but I have adapted the recipe by using smaller sized pans. As I am a fan of mini cakes, I used the same quantity batter to make two small round cakes and adjusted the baking time accordingly.
Eggless wheat tutti-frutti cake
- 1 cup Atta/wheat flour
- ½ cup Rava/Semolina
- 1 cup Curd
- ½ cup Vegetable oil
- 1 cup Brown sugar
- ½ cup Tutti-frutti
- 1½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 teaspoon Vanilla essence
- A pinch of salt
- 1. Preheat the oven at 1750C for 10 minutes2. Prepare the pan by applying oil and dust with some atta3. Take tutti-fruttis in a small bowl and add 1 tablespoon of atta to coat it completely4. Sieve the remaining atta, rava, baking powder, baking soda and salt5. In another bowl beat curd, brown sugar, vegetable oil and vanilla essence using an electric mixer for 1 minute6. Add the dry ingredients and coated tutti-fruttis to the wet ingredients and fold gently5. Pour the batter into two 5-inch round cake tins6. Sprinkle additional tutti-fruttis over the batter in the tin and slightly press it down7. Bake for 25 minutes at1750C.8. Slice the cake after it is cooled to room temperature