I’ve been on a baking frenzy the last week. Most of it has been experimental, tinkering with ratios and ingredients to see if I can come up with the perfect cake. Managed to get a pretty good version of the Vanilla Butter Cake in the last post and then decided to work on an eggless version of it. I’ve been making eggless cakes for the longest time since my little one was allergic to eggs for the first three years then luckily outgrew it. However, the eggless baking continues because the cakes seem way more moist and rich compared to those with eggs without needing to put a huge amount of butter in them.
I had some tutti frutti lying around for a while and thought why not use it up, so bunged it into the cake with a few walnuts, reduced the sugar a bit as the tutti frutti is sweet too, and Voila!, got another hit cake! The only problem with baking a good cake especially one with walnuts (my weakness – actually one of my many weaknesses), is that every time I pass the damn thing it pulls me in like a magnet and I’m compelled to eat some! Anyway, it’s been gobbled up, so that temptation is over till the next time I bake it.
I had sent some cake to a friend and the response was -“why did you send so little? Make it again and send more!’’ Okay! This cake is a hit with children too. The colours, the nuts and the fruitcake look is really appealing to them. This is the cake I make for the children when I bake my christmas cake with all the alcohol in it. That way they get to eat something similar without the forbidden stuff. Incase you were wondering what tutti frutti is, it’s small squares of candied fruit.
The cake will last for at least four days out in an airtight box in winter and in summer you will need to refrigerate it in an airtight box and microwave each slice for 30 seconds before eating. It does not dry up much even after three days – the beauty of eggless cakes! So try it for yourself and let me know how it turns out.
300 gms flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
100 ml yoghurt
200 ml milk
1 tbsp lemon juice
150 gms sugar (finely ground or castor)
100 gms butter
160 gms tutti frutti
100 gms walnuts roughly chopped
- Preheat your oven to 180°C with only the bottom heating on.
- Line the bottom of a loaf tin with butter paper/parchment paper and oil the sides. Set aside.
- Sift the flour, baking soda, baking powder and salt through a fine mesh sieve and set aside.
- Mix the yoghurt, milk and lemon juice together and keep aside.
- In a mixing bowl, beat the butter and sugar together till the mixture is light and creamy.
- Add the yoghurt mixture to the butter and sugar. Mix well.
- Then fold in the flour mixture in two batches. Fold gently till you get a smooth batter.
- Then add the tutti frutti and walnuts to the batter, fold them in well and pour it into the loaf tin.
- Bake in the middle rack of the oven for 45 to 50 minutes. After 30 minutes, it may be wise to slip a baking tray between the lower heating rods and your cake rack so that the heat doesn’t hit the bottom of the pan directly as there are chances of the cake getting burnt as the height is a bit high and the eggless batter takes a while to cook. Test the centre of the cake by inserting a skewer right to the bottom and if the skewer comes out clean, remove the cake from the oven and leave it to cool. If the skewer has runny batter on it, keep the cake in the oven for another 5 to 10 minutes. test with the skewer again and only remove when the skewer comes out clean.
- Then, once the cake cools, or if you don’t want to wait so long, feast on your delicious creation!
Important notes: I only use the heating rods at the bottom of my oven for baking my cakes. if you have an oven where you don’t have the option of turning the rods on the top off you can place an oven tray between the rod and the cake. I don’t use ovens which have only heating from the top.
The most important thing to note when baking is to Know Your Oven. Every oven behaves differently. There have been cakes that have called for 40 minutes of baking time and mine has taken an hour. This knowledge is critical for your baking success.