Frosty the
snow man….” my kid came singing this beautiful Christmas song from school. And the
nostalgia began. What do we used to do when we were kids at the Christmas time???
Used to eat cakes, cookies and go to the “camp” area in Pune to see the
beautiful decorations and meet dear Santa clause. So now what do I want to bake
this year which is different to my son’s American culture but still near to my
childhood? Here comes the “Britania Tutti-Frutti cake”. I found a vegan recipe
online and saved the recipe for later, made some little changes and baked this
yummilicious cake. Thanks to Jaintadaka for this vegan recipe.
Ingredients:
All Purpose Flour: 1 ½
cup plus 1 Tbsp for tutti-frutti
Greek yogurt or Plain
white yogurt: 1 Cup
Baking powder: 1 Tsp
Baking Soda: ½ Tsp
Olive oil or vegetable
oil: 4 Tbsp
Vanilla extract: 1 Tsp
Powdered Sugar: ¾ Cup
Tutti Frutti: ½ Cup
plus 3-4 Tbsp for the top of the cake
Cashewnuts: 8-10 cut
in small pieces (Optional)
Salt: A pinch
Procedure:
Take a large bowl and sieve flour, salt, baking powder, sugar
and baking Soda in it. Now add a 1 tbsp. of all purpose flour to tutti frutti
and mix it so that it doesn't sink or stick to the bottom of the pan. Take another
bowl and start whisking the Greek yogurt in it. Do not apply pressure while
whisking otherwise the cake will not be fluffy. I didn't use any hand mixie to
beat the yogurt, mixed it with normal kitchen whisk. The original recipe asked
for the plain yogurt but I always prefer Greek yogurt over the plain yogurt for
the obvious health reasons also the recipes become much creamier and moist when
you use Greek yogurt. At this time add vanilla extract and olive oil to the
flour. Add the yogurt slowly to the dry ingredients and keep whisking
lightly (you may need to add a Tbsp. of water to the yogurt while whisking it
since Greek yogurt is very thick in consistency). Grease the loaf pan with oil
or butter flavored oil spray which gives a nice golden-brown color to this
cake. I also line it with parchment paper to avoid the mess later. Pour the batter
into it. If the batter isn't of the pouring consistency, do not panic, just put
all the batter in the pan and tap the pan a little on your counter top this
will even out the cake and also the air will be out of the batter to leave a
lovely spongy cake once it’s baked. Preheat the oven at 350 F and bake it for
35 to 40 minutes. Mine took 40min however it depends on oven to oven so just
check the cake after 37th minute and keep it more or less
accordingly. Check with wooden skewer or with a toothpick in the middle of cake,
if it comes out clean, your cake is ready.
 |
| when you cut it without cooling, it breaks |
If you have lined the pan with parchment paper just take it out
pulling it out from the sides along with the parchment paper. However if you
haven’t lined it with the paper just wait for 5-7min and then take it out on a
cooling rack. Don’t cut it immediately otherwise it will break. Cool it for
about 7-8min and then with a sharp knife start cutting the cake in ½ an inch thick
rectangles. If you wish you may drizzle some strawberry/ chocolate syrup on the
cake as decoration.
It’s one of the best tea time snacks. Enjoy and relive your
childhood. Happy Cooking!!!!
Please leave your comments and suggestions
about this recipe on my blog page. We welcome your feedback :)
