Easy eggless tutti frutti cake

This soft tea-time cake needs no eggs and uses everyday ingredients. The colourful pieces of tutti frutti make every slice look festive.

Ingredients

• 1½ cups (190 g) maida (all-purpose flour)
• ¾ cup (150 g) powdered sugar
• 1 cup (240 g) curd, at room temperature
• ½ cup (120 ml) oil or melted butter
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla essence
• A pinch of salt
• ½ cup APAR Tutti Frutti + 1 tbsp flour to coat

Method

1. Preheat the oven to 180 °C and line a loaf tin.
2. Whisk curd and sugar until smooth. Add baking powder and baking soda and let it bubble for 2 minutes.
3. Whisk in oil and vanilla.
4. Sift in flour and salt and fold gently until just combined.
5. Toss the tutti frutti in 1 tbsp flour and fold most of it in. Pour into the tin and scatter the rest on top.
6. Bake for 35–40 minutes until a skewer comes out clean. Cool before slicing.

Tips

• Coating tutti frutti in flour stops it from sinking.
• Add a few chopped karonda cherries for extra colour.
• Do not over-mix the batter, or the cake will be dense.