EGGLESS TUTTI FRUTTI CAKE

    Yet another Eggless Cake, which can brighten up the Season if you are in search of Eggless, Butterless Cakes. A simple yet decadent cake, with colourful candied Raw Papayas aliasTutti Fruttis. My love for these tiny bits of colourful candied fruits has followed me since my childhood. Our neighbourhood bakeries sold loads of baked goodies with these Tutti Frutti that it has become so synonymous to baking for me. They were in each & everything sold in those Bakeries - Right from a Rusk, Bread, Bun, Coconut Bun, Cakes, Topped as a garnish on icings, etc., & etc.,

    Most of the Cakes sold in the name of Fruit Cakes in our neighbourhood Bakeries had loads of Tutti Frutti in it. And they always sold a cake in the name of Tutti Frutti Cake, a simpler version of the former. Walking by the neighbourhood bakery meant seeing a Tutti Frutti cake on display. So when I made Tutti Fruttis at home, I wanted to recreate the old-fashioned Tutti Frutti Cake reminiscent of a carefree childhood. But as ever, I couldn’t resist twisting the recipe with my latest addiction for Eggless Cakes. So instead of the traditional version, this is an Eggless & Butterless Tutti Frutti Cake with Orange Liqueur in it. I used 1/2 a Cup of Cointreau(Orange Liqueur) in this Cake for the mild booziness & it comes with a citrusy note of Orange. This Tutti Frutti Cake was a cornucopia of flavours & colours, and it got over in no time.

    This Eggless Butterless Tutti Frutti Cake is utterly moist, fluffy, soft and above all, it can be whipped up within no time. A simple & foolproof Cake and suits well to be served for the upcoming festive season too. You can add it to your Christmas Goodies along with the all-time favourite & the most traditional Rich Fruit Cake or the Light Fruit Cake.

    Tutti Frutti means mixed candied fruits. It’s a confectionery made with the flavours of different fruits. But in India, it’s made with raw papaya mixed with artificial flavouring & colouring. These homemade Tutti Fruttis are way far easier to make. They are like little delicious gems that brighten up the cake & also compliment well with other flavours beautifully! This Cake tasted too good with the Orange Liqueur in it. If you do not prefer to add alcohol in this cake, then substitute Orange Liqueur with fresh Orange Juice, or avoid adding Orange Liqueur or Orange Juice. Make it simpler, with just the Tutti Frutti. A hint of Orange/Lemon Zest along with these Tutti Frutti works like a charm in this Eggless Tutti Frutti Cake.

    While adding Candied Fruits in a cake, there is a simple trick which you have to keep in mind while adding the tutti-frutti to the batter. Toss them with a bit of flour until each Tutti Frutti is well-coated well with the flour. This trick prevents them from sinking to the bottom. Then fold in the flour-dusted Tutti Fruttis into the batter. Again, I most important point to remember - do it gently and don’t overmix. These Eggless, Butterless Cakes doesn’t need overzealous mixing.

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Recipe Type - Cake, Dessert

Difficulty - Medium

Yields - 1 Medium Sized Cake

Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

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HOW TO MAKE EGGLESS TUTTI FRUTTI CAKE

EGGLESS TUTTI FRUTTI CAKE

INGREDIENTS:

For Tutti Frutti Cake Batter:

Curd/Yogurt - 1 Cup (270 Gms)

Sugar - 1 Cup (240 Gms)

Vegetable Oil - 1/2 Cup (110 Gms)

Vanilla Extract - 1 Tspn

Orange Liquer(Cointreau) - 1/2 Cup

Orange/Lemon Zest - 1 Tbspn

Tutti Frutti - 3/4 Cup

All-purpose Flour - 2 Cups (340 Gms)

Baking Soda - 1/8 Tspn

Baking Powder - 1 Tspn

Salt - a Pinch

Water - 4 Tbspn

For a detailed recipe on HOW TO MAKE TUTTI FRUTTI, Click here...

EGGLESS TUTTI FRUTTI CAKE

METHOD:

For Eggless Tutti Frutti Cake Batter:

• Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
• In a large bowl, combine Curd/Yogurt, Sugar & Oil.
• Whisk it using a hand beater or a wire whisk until sugar dissolves. 
• Beat all the above ingredients using a hand whisk or an electric beater. 
• Just beat until the sugar dissolves, do not overbeat.
• Dust the Tutti Frutti with a bit of All-purpose Flour & toss them until each piece is well-coated with the flour. 
• Now add the Flour mixture alternated with Orange Liqueur/Orange Juice in two or three batches.
• Then fold in the flour-dusted Tutti Fruttis into the batter. 
• Add in the Orange/Lemon Zest.
• Gently fold it up using a spatula.
• Fold all the ingredients until well combined.
• Pour in 4 Tbspns of Water and fold it again until well combined.
• Keep the batter aside.

For Eggless Tutti Frutti Cake:

• Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
• Grease the Cake Tin and dust them up with the Flour. 
• Line the greased Cake Tin with Baking/Parchment Paper.
• Pour in the Orange Cake Batter into the tin.
• Let the Cake batter spread-out naturally.
• Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
• Bake the cake in the preheated oven at the centre rack at 180 Degree Celsius for about 45 -50 minutes or until the skewers come out clean.
• Let the Tutti Frutti Cake cool in the Cake Tin on a rack.
• Remove the Eggless Tutti Frutti Cake from the pan carefully and peel off the baking paper.
• Cut the Tutti Frutti Cake into the desired shape and store it in an airtight box.
• When stored properly, it lasts up to 3-4 days @ room temperature.

For Longer Shelf Life:

• Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
• Before serving, remove them from the plastic wrap and serve once it reaches the room temperature.

EGGLESS TUTTI FRUTTI CAKE

NOTES:

• For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
• For the best tasting vanilla cake, stick to flavourless vegetable oil. In my opinion, Sunflower Oil/Canola Oil works best.
• Be careful not to over mix the batter.   Otherwise, the cake will become dense and heavy.
• This is a mildly sweet cake, Can adjust the amount of sugar to suit your preference. 
• I have used 3/4 Cup of homemade Tutti Frutti in this recipe, Can add more or less to suit your preference. 
• I have used 1/2 Cup of Orange Liqueur(Cointreau) in this recipe.
• This Tutti Frutti Cake was rich with Orange Flavour.
• Can substitute Orange Liqueur(Cointreau) with Orange Juice.
• There is no need to add sugar & water while making fresh Orange Juice.
• Do not over-bake the cake, as it continues to cook in the pan as it cools.
• Adjust the baking time according to your oven settings.

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

    Since 2019, I have been making goodies like Tutti Frutti & Candied Peels for my Christmas Fruit Cakes.  Since I first tried this, there was no looking back or buying tutti frutti and candied peels from stores. Why spend money to buy these goodies when they can be prepared at home and above all, they have no preservatives in it. With an added advantage, you can even adjust the Sweetness of these Tutti Frutti to your preference.   This way I was happy that I was making all goodies from scratch along with the thought that there are no preservatives or additives in it.  Homemade goodies were so good that the aroma and flavour of these goodies were so natural and welcoming.  All the more homemade Candied Peels were not bitter too.  I have a quick trick for that too.

If interested, head to the detailed recipe on HOW TO MAKE CANDIED ORANGE PEELS...

    This year, I made a whole new batch of Tutti Frutti with Raw Papayas and amazingly the Raw Papayas came out with a hue starting out with a Red to Orange to Pale Yellow.  And surprisingly it was unripe.  So I was able to play with it to get the needed texture.  To felicitate with the natural hue of this Papaya, I left them as such.  I didn't add any artificial food colouring to it.  So the cooking process was quick & I got a handful of Tutti Frutti in no time.

    Basically, the so-called Tutti Frutti as in Indian terms are confetti like coloured & Candied Raw Papayas.  I tried a new version of the same Tutti Frutti with all same steps and techniques with Pear.  The result was awesome with a crunchy texture.  But what we need to keep in mind is to adjust the cooking time to suit the variety of pear you are using to make this Tutti Frutti.  This recipe is something new, which is a product of my innovative twist.  

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

     I used up just 4 pears and I had almost 650 -,750g(3 Cups) of colourful homemade Tutti Frutti added into my stock.  Once they were ready, it was pretty hard not to marvel at these delectable homemade Tutti Frutti so colourful and beautiful. Appealing to my senses, I even gobbled up a handful as a snack.  Sweet indulgence to satiate my cooking endeavour.  Innovating and putting up with an all new recipe.  For all new trial, I got it nailed up with perfect texture. To be frank, I was totally impressed by my work and so I decided to post it up in my blog.

    This year, I have a whole new batch of Candied Raw Papayas, Candied Pears & Candied Orange Peels, all homemade goodness ready for my Christmas Goodies.  Christmas Fruit cake is going to be overloaded with these Homemade Candied Fruits.  And I am sure I am never to going to go for store-bought Tutti Frutti and Candied Peels anymore.

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Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 15-20 Minutes 
Soaking Time - 8-10 Hours/ Overnight
   

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE TUTTI FRUTTI WITH PEARS

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

INGREDIENTS:

To Cook the Pears:

For Candied Pears/Tutti Frutti:

METHOD:

• Peel off the skin, cut the Pear into halves and decore it.
  
• Chop it into small cubes & keep it aside.
• I used about 4 Big Pears which yielded about 3 Cups.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Pears and cook it on a medium-low flame for about 3-5 Minutes. 
• The Pears should have turned translucent and only be half-cooked.
• Drain the half-cooked Pears in a Colander and keep it aside.
• Meanwhile,  Boil 2 Cups of  Sugar in 3 Cups of Water in a pan. 
• Boil the Sugar Syrup on a medium-low flame.
• Once Sugar is completely dissolved and it reaches one-string consistency, add the half-cooked Pear cubes into the Sugar Syrup. 
• Cook this on a medium-low flame for about 12-15 Minutes until the Pears are cooked and it absorbs most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• I cooked until the Sugar Syrup got completely absorbed by the Pears.
• Add few teaspoons of Vanilla Essence, give a quick stir and switch off the flame.

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

• Divide the Candied Pears into 3 portions.
• Add each portion into a separate bowl.
• Add a few drops of Red Food Colour to one bowl, Orange Food Colouring to the other bowl and Green Food Colour to the remaining bowl.
• Once the food colouring is added make sure the Candied Pears are mixed well, so that each piece is equally coloured.
• Cover & leave it aside for 12-15 hours/overnight.
• Candied Pears would have absorbed the Sweetness and Colour.
• Soak it up in a Paper Towel for a few minutes if you feel the Tutti Frutti to be moist.
• Mine was totally dry and had the perfect texture.
• Store it up in clean Airtight containers, individually or combined together.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams, Puddings etc.,
  

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

NOTES:

• Use firm, Pears for the purpose.
• Consistency of the Sugar syrup & cooking time plays a major role in the final texture of these Tutti Frutti.
• I slow-cooked with care until all the Sugar Syrup was totally absorbed by the Pear Cubes.
• During the process, make sure the Sugar Syrup doesn't get crystallized.
• Pears shouldn't turn mushy or overcooked.
• The amount of Sugar & Water I used in the recipe was perfect for the method I followed.
• If the Tutti Frutti is moist at the final stage, leave it in a paper towel, until the excess liquids are absorbed.
• You can get easy with the choice of colours for your homemade Tutti Frutti.
• I have used Red, Orange and Green.
• Use good quality edible food colours.