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The kids had been asking me to bake a cake since a long time now, but somehow never got around to. Today was a quiet weekend and since there was no cooking to be done, it seemed the perfect day to try out this Eggless Tutti Frutti Cake that I had bookmarked from website. Thanks Prathibha for this recipe that the kids absolutely relished!

This is what you’ll need

All purpose flour (Maida): 1 1/2 cup

Castor sugar: 3/4 cup

Yoghurt: 1 cup (beaten)

Tutti Frutti: 1/3 cup

Oil: 1/2 cup

Baking powder: 1 1/4tsp

Baking soda: 1/2tsp

Vanilla essence: 2tsp

Milk: 1tsp (to brush the cake)

Maida: 2tsp (to coat the tutti frutti)

Salt: A pinch

Let’s get cooking

1. Grease and dust a cake tin (8″ round or 4*7 rectangular tin) with oil and flour. Keep aside.

2. Pre heat the oven at 200 deg C for 10 to 12 minutes.

3. Sieve the flour a couple of times.

4. In a bowl whisk the yoghurt until smooth and add the sugar to it. Beat it for 2 to 3 minutes.

5. Add the baking powder and baking soda to the yoghurt mixture. Mix well and let it stay for 2 to 3 minutes until the mixture becomes frothy and you see bubbles forming.

6. Add the vanilla essence and oil. Mix gently.

7. Fold in the flour little at a time and mix gently to get a smooth dropping consistency.

8. In a bowl mix the tutti frutti with the flour to prevent it from sticking to the bottom of the tin.

9. Add this to the cake mixture and mix well again.

10. Pour the prepared mixture into the greased cake tin and keep ready.

11. Reduce the temperature to 180deg C and bake for 35 to 40 minutes or until the cake is done. Check for doneness by passing a toothpick into the centre of the cake if it comes out clean it is done.

12. Remove from the oven, brush with milk and bake for another couple of minutes.

13. Remove from the oven and let the cake cool completely.

14. Cut into slices and serve.

Approximate preparation and cooking time: 1 hour

Serves: 6-8

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