I love to eat and bake these kind of simple old tea cakes. Tutti frutti cake is my hubby’s favorite. He is just not fond of cream cakes so I generally bake tea cakes. Even I have lost interest in iced cakes, don’t like them anymore. Moreover my bakes are healthy without refined flour. Though in this recipe I used little bit of refined flour so that I get slightly lighter colour cake for the tutti frutti to be clearly visible.
My mum used to bake delicious tutti frutti cakes made with refined flour, butter, sugar and they tasted divine. Those days cakes weren’t really a regular affair like how it is now. I bake two to three times a week nowadays, so no refined flour and sugar, plus back then awareness to these things was also limited and I’m sure they were less chemical laden too. We couldn’t even imagine cake without Maida, white sugar and butter. But times have changed, you have to change with the need of the hour. Right now we live in a world where everything is highly adulterated. What all can we stop eating? But we have to make healthy choices as far as possible, without compromising on the taste, this is what I believe in and I have been pretty much successful in that, with respect to baking by completely shunning refined flour and refined sugar, I don’t miss it.
- Jowar flour 1/4 cup
- Organic wheat flour 1/2 cup
- Maida 1/4 cup
- Eggs 2
- Raw organic sugar 1/2 cup
- Oil 1/4 cup
- Warm milk 1/4 cup, use more to adjust the batter consistency
- Vanilla extract 1 and 1/2 teaspoon
- Tutti frutti 1/2 cup
- Baking powder 1 teaspoon
- Baking soda 1/4 teaspoon
- Salt a pinch
- Sieve the flours with baking soda and baking powder 5-6 times.
- Beat the eggs till it doubles in volume. Add sugar and beat till light and fluffy.
- Add vanilla extract, oil and mix.
- Mix 3/4th of the tutti frutti with the flour.
- Fold in the flour in the liquid ingredients in batches alternating with milk. Do not over mix. The batter will be slightly thick.
- Scoop the batter in the baking dish. Throw in rest of the tutti frutti.
- Bake in a preheated oven at 180 degrees for 40 minutes or until skewer comes out clean.
- Un mould the cake after 10 minutes on to a wire rack for complete cooling before slicing.
- Baking time and temperature as per your oven.
- You can bake this completely with whole wheat, it’s as good. I have done it.