One of the very popular Indian tea time cakes, I always reminisce about growing up in India and enjoying this cake with a cuppa along with my family. This cake is light, airy, moist and is great for beginners in baking. I have used my mom’s recipe here and substituted 1/2 cup yoghurt with eggs. Tutti Frutti is candied raw papaya which is made by cooking raw papaya bits in sugar syrup. It is then coloured and allowed to air dry for a few days. You can replace papaya with other candied fruits like raisins, glazed cherries or even nuts.
- 100 gms unsalted butter, at room temperature
- 100 gms powdered sugar
- 100 gms plain flour
- 100 gms Tutti Frutti coated in 1 tbsp plain flour (to avoid tutti frutti from sinking at the bottom)
- 2 eggs, large
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
Preheat the oven at 180C.
Beat the butter and sugar at medium speed until pale and fluffy.
Add one egg at a time and continue beating until you get a pale yellow color. Add in the vanilla extract and mix well.
Combine 100g all-purpose flour and baking powder together and add in to the wet ingredients in 2-3 batches using a sieve.
Continue beating at medium speed until the both dry and wet ingredients are combined well.
Fold in Tutti Frutti mix coated with 1 tbsp plain flour with a spatula. Don’t over mix.
Pour the batter into a well greased and lined loaf tin and gently tap the tin to remove any excess air bubbles in the batter. Bake at 180 C for around 30 mins. and until an inserted toothpick comes out clean.