Tutti Frutti and Nutty Cake | Tutti Frutti Cake

Tutti Frutti and Nutty Cake is a soft, moist, fluffy and popular cake variety that is loaded with tutti frutti and cashew nuts. This spongy and airy tutti frutti cake is easy to make and eggless. This is a perfect tea time cake recipe. This is a simple, basic vanilla sponge cake with the addition of tutti frutti and nuts.

Tutti frutti are basically candied papaya pieces. They are used in ice cream, custard, fruit buns and cake. You may check my recipe of Fruit buns (Sweet buns). These are loved by everyone adults or kids. They give a colourful texture.

Tutti frutti and nutty cake is prepared with refined flour, ghee, sugar, custard powder, milk and vanilla essence. Some people use curd and some use custard milk to make a cake batter. Both give good results in cake. You may use unsalted butter in place of ghee. The leavening agents baking soda and baking powder helps them to be fluffy and spongy.

So let’s make this tutti frutti and nutty cake.

Course: Dessert
Cuisine: World
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

¼ cup melted butter or ghee
½ cup sugar
¼ cup cream
1 cup all purpose flour ( maida)
¼ cup custard powder
¼ tsp. baking soda
½ tsp. baking powder
1 cup lukewarm milk
½ tsp. vanilla essence
2 tbsp. cashew nuts
2 tbsp. tutti frutti

Instructions:

At first Preheat the pressure cooker. Put on medium flame. Spread 1 cup salt and place stand in cooker. Remove weight valve or whistle. Cover and preheat this.
Whisk oil and sugar until it becomes light, creamy and fluffy.

Add fresh cream and mix well.

Place a strainer over this bowl. Sift maida, custard powder, baking soda and baking powder.

Add milk in parts and mix in one direction. If batter is thick you can add some milk.
Add vanilla essence and mix.

Add tutti frutti and cashew nuts and mix.

Sprinkle some tutti frutti and cashews on top.

Grease cake tin and sprinkle some dry flour. Pour mixture evenly into the tin and tap to even it.
Put the tin in cooker. Cover and bake it for 25 – 30 minutes or till a fork or knife inserted into cake comes clean out.

Allow the cake to cool down for 10 minutes. Then remove the cake from tin.
Let it cool completely and serve.

Tips:

Use fresh baking powder and baking soda.
You can store it in refrigerator.
Beat the ghee and sugar until light and fluffy.
You may skip custard powder.

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