Eggless Tutti Frutti Loaf Cake
Ingredients:
All-purpose flour – 1½ cups (188g)
Baking powder – 1½ tsp
Baking soda – ½ tsp
Salt – a pinch
Plain yogurt – ½ cup (120g)
Milk – ½ cup (120ml)
Sugar – ¾ cup (150g)
Neutral oil or melted butter – ½ cup (120ml)
Vanilla extract – 1 tsp
Lemon juice or vinegar – 1 tsp
Tutti frutti (candied mixed fruit) – ½ cup (75g)
All-purpose flour (to coat tutti frutti) – 1 tbsp
Instructions:
Preheat your oven to 180°C (350°F). Grease and line a 9×5 inch loaf pan.
In a bowl, sift together flour, baking powder, baking soda, and salt. In a separate mixing bowl, whisk the yogurt, milk, sugar, oil, vanilla, and lemon juice until smooth and well combined.
Gently fold the dry ingredients into the wet mixture. Toss the tutti frutti in 1 tbsp flour to prevent them from sinking, then fold them into the batter.
Pour the batter into the prepared loaf pan and tap lightly to release air bubbles.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
You can use orange zest or cardamom powder for added aroma.
Substitute tutti frutti with chopped dried fruits or nuts if desired.
