Eggless Tutti Frutti Cake

1 standard portion

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Ingredients

• 1.25 cups +2 tablespoons all purpose flour (176 grams)
• 2 tablespoons cornstarch (20 grams)
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon cardamom powder (optional)
• 1/2 teaspoon baking soda
• 1.25 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup plain yogurt (8 oz/240 ml)
• 3/4 cup granulated white sugar (150 grams)
• 1/2 cup vegetable oil (4 oz/120 ml)
• 1.25 teaspoons vanilla extract
• 1/8 teaspoon pineapple essence (optional)
• 3/4 cup tutti frutti (tossed in 1/2 tablespoons flour)
• 1 tablespoon water (optional, only if needed)

Method

1. Preheat oven to 350 F degrees. Spray a 9 x 5 inch or 8 x 4 (this is the one that I used) loaf pan with nonstick spray and set it aside.
2. In a bowl whisk together all purpose flour, cornstarch, cinnamon powder, cardamom powder (optional), baking soda, baking powder and salt. Set it aside.
3. In a small bowl toss 1/2 tablespoon all purpose flour with tutti frutti and set aside.
4. Using your stand mixer or hand mixer, beat together yogurt and sugar until smooth.
5. Add oil, vanilla extract, pineapple essence (if using) and mix until combined.
6. Start adding the flour mix in parts, don't dump the entire thing in one go. Mix until just combined and do not over-mix.
7. Add 1 tablespoon of water at this point and mix if the batter looks too thick (optional, add only if needed).
8. Fold in the tutti frutti.
9. Pour the batter into the prepared loaf pan.
10. Bake at 350 F degrees for around 45-50 minutes or until a toothpick inserted in the center comes out clean.
11. Remove cake from oven and let it cool completely before slicing into pieces.