Tutti fruity cake

Ingredients

• 1 cup All purpose flour (Maida)
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup powdered sugar (I used icing sugar)
• 1/4 cup + 2 tsp oil
• 1/4 cup thick yogurt (or use 1 large egg instead of yogurt)
• 1 tsp vanilla extract
• 2-3 tbsp milk
• 1/2 cup mixed tutti frutti

Instructions

1. Preheat the oven @ 180'c.
2. Line the baking tin with the parchment paper. Set this aside.
3. Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute.
4. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt.
5. The mixture will become little frothy after a few minutes.
6. Now, add the oil and vanilla extract to this frothy yogurt mixture.
7. Whisk well to make a lump free mixture.
8. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients.
9. Do not beat or whisk the batter.
10. Once the flour is well incorporated, add the tutti frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).
11. Now, pour the batter into the ready tin and sprinkle some tutti frutti on top of the batter too.

1. Bake the cake @180'c for about 30-35 mins using the lower heating elements/ rods.
2. Once the cake is baked, insert a toothpick in the center of the cake to check readiness.
3. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.
4. Remove the ready cake from the oven and place the tin on the cooling rack.
5. Let the cake cool completely before demoulding and slicing.
6. This cake stays fresh in an airtight container for about 3-4 days.