Tutti Frutti Cake without Oven (in a Pateela)
Ingredients for Cake
- Eggs 2 at room temperature
- Granulated Sugar 1/2 Cup
- Milk 1/4 cup
- Oil 1/2 Cup
- Vanilla Essence 1 teaspoon
- All-purpose flour 1 Cup
- Baking Powder – 1/2 teaspoon
Ingredients for Tutti Frutti
- Tutti Frutti – 1/3 cups to 1/2 cup (according to your choice)
- All-purpose flour 1 Tablespoon
Preparation
- Take eggs and milk out of the refrigerator about half an hour before.
- NOTE: Cake will be light and fluffy if the eggs and milk is at room temperature.
- In a bowl, sift the all-purpose flour and baking powder. This is our dry mixture. Mix and keep aside.
- Heat a big Pot (pateela) on a medium to low flame for 10 minutes, covered with a lid. This is our oven
- Prepare a bread baking tin or a round 6-7 inch mould. To do this, apply some oil on the bottom of the baking tin, cut a baking paper (wax paper) according to the size of the pan and place it in the pan. The paper will stick to the pan because of the oil.
- To make the wet mixture, in a big bowl, beat the room temperature eggs and sugar together until the colour is light yellow and the texture is creamy. Use an electric mixer if available because this step needs a lot of effort. If not, then whisk for 10-15 minutes using hand whisk until the desired colour and texture is attained.
- Add milk and beat well until all the sugar has dissolved into the mixture.
- Add oil and vanilla essence and beat for a minute.
- Add the dry mixture to the wet mixture, beat until well combined and there are no lumps in the cake batter.
- In a small bowl, mix tutti frutti with 1 tablespoon of all-purpose flour. Mix to coat the tutti frutti. This ensures that the tuttui frutti does not sink to the bottom of the batter during baking.
- Add tutti frutti to the cake batter, mix well with a spatula. (Do not use hand whisk or electric mixer at this stage). We just need to gently mix the tutti frutti into the batter so use a spatula or a spoon for mixing.
- Pour the cake batter into the prepared mould.
- Open the lid of the heated pan (pateela) and place a wire rack in it. Now place the cake tin on it and cover again.
- Turn the flame as low as possible and bake for 45-50 minutes or until the tooth pick inserted comes out clean.
- BAKING INSTRUCTIONS: Bake in a preheated oven for 35-40 minutes at 180*C.
- Once ready, take the cake out and place on a counter top to let it cool (for 10-15 minutes)
- Take the cake out of the mould, remove the baking paper from the bottom of the cake and place in a dish.
- Cut into slices and enjoy with tea!
Tutti Frutti Cake without Oven (in a Pateela)
Ingredients
For Cake
- Eggs 2 at room temperature
- Granulated Sugar 1/2 Cup
- Milk 1/4 cup
- Oil 1/2 Cup
- Vanilla Essence 1 teaspoon
- All-purpose flour 1 Cup
- Baking Powder – 1/2 teaspoon
For Tutti Frutti
- Tutti Frutti - 1/3 cups to 1/2 cup (according to your choice)
- All-purpose flour 1 Tablespoon
Instructions
- Take eggs and milk out of the refrigerator about half an hour before.
- NOTE: Cake will be light and fluffy if the eggs and milk is at room temperature.
- In a bowl, sift the all-purpose flour and baking powder. This is our dry mixture. Mix and keep aside.
- Heat a big Pot (pateela) on a medium to low flame for 10 minutes, covered with a lid. This is our oven 😊
- Prepare a bread baking tin or a round 6-7 inch mould. To do this, apply some oil on the bottom of the baking tin, cut a baking paper (wax paper) according to the size of the pan and place it in the pan. The paper will stick to the pan because of the oil.
- To make the wet mixture, in a big bowl, beat the room temperature eggs and sugar together until the colour is light yellow and the texture is creamy. Use an electric mixer if available because this step needs a lot of effort. If not, then whisk for 10-15 minutes using hand whisk until the desired colour and texture is attained.
- Add milk and beat well until all the sugar has dissolved into the mixture.
- Add oil and vanilla essence and beat for a minute.
- Add the dry mixture to the wet mixture, beat until well combined and there are no lumps in the cake batter.
- In a small bowl, mix tutti frutti with 1 tablespoon of all-purpose flour. Mix to coat the tutti frutti. This ensures that the tuttui frutti does not sink to the bottom of the batter during baking.
- Add tutti frutti to the cake batter, mix well with a spatula. (Do not use hand whisk or electric mixer at this stage). We just need to gently mix the tutti frutti into the batter so use a spatula or a spoon for mixing.
- Pour the cake batter into the prepared mould.
- Open the lid of the heated pan (pateela) and place a wire rack in it. Now place the cake tin on it and cover again.
- Turn the flame as low as possible and bake for 45-50 minutes or until the tooth pick inserted comes out clean.
- BAKING INSTRUCTIONS: Bake in a preheated oven for 35-40 minutes at 180*C.
- Once ready, take the cake out and place on a counter top to let it cool (for 10-15 minutes)
- Take the cake out of the mould, remove the baking paper from the bottom of the cake and place in a dish.
- Cut into slices and enjoy with tea!