Friday, 26 December 2014

Eggless tutti frutti Cake


3 cups plain flour

1/4 cup + 2 tbsp cocoa powder

2 tsp baking powder

1 tsp baking soda

1 cup + 2 tbsp hot water, divided

2 1/4 cups granulated sugar

1 cup oil (preferably rice bran)

250 ml cup medium consistency slightly sour yogurt (Indian curd) or sour cream

1 tbsp vanilla extract

tutti fritti


1.Lightly grease the base of a bundt pan and dust it with plain flour and tap to remove excess. Alternatively use two 8” or 9” round pan.

2.In a large bowl, assemble the dry ingredients- the flour, baking powder and baking soda and sieve together to make the mixture uniform and prevent lumps in the flour mixture.

3.Preheat the oven to 180C/350F.

4.In another bowl put in the hot water and sugar and blend with a mixer until the sugar partly melts.

5.Quickly stir in the oil and the yogurt and mix well.

6.Stir in the liquid ingredients into the dry ingredients, add the vanilla extract and mix well using a hand mixer until you get a smooth batter, about 3 to 4 minutes.

7.Divide the batter into 2 halves.

8.Put in the cocoa powder and extra water (1 tbsp castor sugar if desired) into one half. Mix well and beat for a minute until the mixture is smooth.

9.Now place alternate ladles or spoonfuls of chocolate and vanilla batters in the pan.

10.When all the batter is in the pan, using a knife, make swirling pattern through the batters to get the beautiful marble design.

11.This is quite exciting to do and you might have to stop yourself in order to over do it or else you might have one uniform mixture or batter.

12.Bake in the middle rack of an oven. After 15 minutes lower the heat to 180C/300F and bake for 45 minutes more or until a skewer comes out clean.

Decorated by whipped cream and cherry.

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