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Friday, December 19, 2014

Tutti-Frutti Cake

Tutti-Frutti Cake




Frosty the snow man….” my kid came singing this beautiful Christmas song from school. And the nostalgia began. What do we used to do when we were kids at the Christmas time??? Used to eat cakes, cookies and go to the “camp” area in Pune to see the beautiful decorations and meet dear Santa clause. So now what do I want to bake this year which is different to my son’s American culture but still near to my childhood? Here comes the “Britania Tutti-Frutti cake”. I found a vegan recipe online and saved the recipe for later, made some little changes and baked this yummilicious cake. Thanks to Jaintadaka for this vegan recipe.

Ingredients:

All Purpose Flour: 1 ½ cup plus 1 Tbsp for tutti-frutti
Greek yogurt or Plain white yogurt: 1 Cup
Baking powder: 1 Tsp
Baking Soda: ½ Tsp
Olive oil or vegetable oil: 4 Tbsp
Vanilla extract: 1 Tsp
Powdered Sugar: ¾ Cup
Tutti Frutti: ½ Cup plus 3-4 Tbsp for the top of the cake
Cashewnuts: 8-10 cut in small pieces (Optional)
Salt: A pinch

Procedure:

Take a large bowl and sieve flour, salt, baking powder, sugar and baking Soda in it. Now add a 1 tbsp. of all purpose flour to tutti frutti and mix it so that it doesn't sink or stick to the bottom of the pan. Take another bowl and start whisking the Greek yogurt in it. Do not apply pressure while whisking otherwise the cake will not be fluffy. I didn't use any hand mixie to beat the yogurt, mixed it with normal kitchen whisk. The original recipe asked for the plain yogurt but I always prefer Greek yogurt over the plain yogurt for the obvious health reasons also the recipes become much creamier and moist when you use Greek yogurt. At this time add vanilla extract and olive oil to the flour. Add the yogurt slowly to the dry ingredients and keep whisking lightly (you may need to add a Tbsp. of water to the yogurt while whisking it since Greek yogurt is very thick in consistency). Grease the loaf pan with oil or butter flavored oil spray which gives a nice golden-brown color to this cake. I also line it with parchment paper to avoid the mess later. Pour the batter into it. If the batter isn't of the pouring consistency, do not panic, just put all the batter in the pan and tap the pan a little on your counter top this will even out the cake and also the air will be out of the batter to leave a lovely spongy cake once it’s baked. Preheat the oven at 350 F and bake it for 35 to 40 minutes. Mine took 40min however it depends on oven to oven so just check the cake after 37th minute and keep it more or less accordingly. Check with wooden skewer or with a toothpick in the middle of cake, if it comes out clean, your cake is ready.  

when you cut it without cooling, it breaks

If you have lined the pan with parchment paper just take it out pulling it out from the sides along with the parchment paper. However if you haven’t lined it with the paper just wait for 5-7min and then take it out on a cooling rack. Don’t cut it immediately otherwise it will break. Cool it for about 7-8min and then with a sharp knife start cutting the cake in ½ an inch thick rectangles. If you wish you may drizzle some strawberry/ chocolate syrup on the cake as decoration.

It’s one of the best tea time snacks. Enjoy and relive your childhood. Happy Cooking!!!! 

Please leave your comments and suggestions about this recipe on my blog page. We welcome your feedback :)

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