Eggless tutti frutti cake
A soft tea-time loaf studded with candied fruit, based on the classic Indian bakery cake.
Based on Hebbar's Kitchen’s Hebbar's Kitchen recipe ↗
- Time
- 1 hour
- Makes
- One loaf
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 23 × 13 cm loaf tin
- Baking paper
- Mixing bowl
- Whisk and spatula
Coating the candied fruit in flour helps stop it sinking to the bottom of the loaf.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Grease and line a loaf tin.
- 2
Whisk yoghurt, sugar, oil and vanilla until smooth. Sift in flour, baking powder, baking soda and salt.
- 3
Fold just until combined. Toss the tutti frutti with a teaspoon of flour, then fold it through the batter.
- 4
Pour into the tin and bake for 45–50 minutes, until a skewer comes out clean. Cool before slicing.
Your baking notes
Notes stay on this device.