Eggless Pineapple Tutty-Fruity Cake (without condensed milk and butter)

Name: Eggless Pineapple Tutty-Fruity Cake (without condensed milk and butter)
Total time: 2700 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 1 1/2 cup All purpose flour (Maida); 1 cup Powdered Sugar; 1/2 cup Refined Oil or Melted Ghee; 1/4 cup Milk; 1 1/4 tsp Baking powder; 1/2 tsp Baking soda; 1 cup Curd; 1/4 tsp Salt; 1 tsp Pineapple / Vanilla essence; 1/8 cup Tutti frutti

Ashwini Shaha @cook2020

Bangalore

#eggless

Ashwini Shaha @cook2020

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Ingredients

45 minuets

10-12 servings

1 1/2 cupAll purpose flour (Maida)
1 cupPowdered Sugar
1/2 cupRefined Oil or Melted Ghee
1/4 cupMilk
1 1/4 tspBaking powder
1/2 tspBaking soda
1 cupCurd
1/4 tspSalt
1 tspPineapple / Vanilla essence
1/8 cupTutti frutti

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Steps

45 minuets

1

Take a bowl and add Curd, Sugar, Oil or Ghee (Melted), Milk and Vanilla / Pineapple Essence. Mix all contents well. Use a simple hand blender or beater to get better results. Mix until all the sugar gets dissolved into curd.
2

In a separate bowl take All purpose Flour (Maida), Baking Powder, Baking Soda and salt. Mix these items together.
3

Take a tea strainer and Sift all these dry ingredients to the bowl containing wet ingredients and mix well. In eggless baking, sifting aerates the flour that results in light and fluffy cakes. Make a smooth batter. There should be no lumps.
4

Take 1 tsp Maida in small bowl and add tutty fruity to. Mix it well together. Adding Maida to tutty fruity makes it spread uniformly across the cake. Add it to the cake mix prepared in step 3.
5

I have used baking tin. Grease the tin with Ghee or use butter paper or aluminium foil and evenly transfer the batter into it. Tap the tin on counter to release the air bubbles.
6

Now place this tin in a preheated oven at 180 degree Celsius for 30-35 minutes.
7

Check with a toothpick if the cake well baked, once inserted the toothpick it should come out clean for well cooked cake.
8

Once done, take out the baking tin from the oven and let it rest for 5 minutes and then de-mould the cake. Allow the cake to cool down for 15-20 min, now cut it into pieces and serve your spongy & fluffy cake.