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–+ servings

Whole Wheat Eggless Tutti Frutti Britannia Style Cake

Aanchal Gupta
Wholewheat, Eggless tutti Frutti/candied fruit cake made with ingredients readily available in every home. Its a copycat recipe of the Britannia cake, made healthier by using wholewheat, semolina and yogurt.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Cakes/Dessert/Bread, Dessert
Cuisine American, Fusion, Indian, Indian Fusion
Servings 1 6 inch cake

Equipment

  • 1 bowl
  • 1 measuring cups and spoons
  • 1 egg beater or whisk

Ingredients
  

  • 1 cup Whole wheat Flour/Atta
  • 1/2 cup Fine semolina/Rawa/sooji
  • 1 cup thick fresh yogurt/curd
  • 1/2 cup any unflavored oil I used canola oil
  • 1 cup packed Brown Sugar light or dark
  • 1/2 cup Tutti frutti/candied fruit
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Vanilla extract/essence
  • Standard American Measuring cup used where 1 cup is 250 ml

Instructions
 

  • Preheat oven to 390 F/ 200 C for 10 minutes and then REDUCE temperature to 340 F
  • Dust and flour a 6 inch baking tin.Line the bottom of the pan with wax/parchment paper(optional)
  • Add a spoonful of whole wheat flour to the Tutti Frutti/candied fruit in a small bowl and coat the tutti frutti/candied fruit well
  • Sieve wholewheat/atta,semolina/rava/sooji with baking soda and baking powder,3-4 times
  • Mix yogurt/curd,sugar,oil and vanilla and beat at medium speed with hand blender for 1-2 minutes
  • Add dry ingredients to the wet ingredients,part by part,mixing at the lowest setting of the hand blender, till mixed in
  • Add the coated tutti frutti/candied fruit,folding it in gently
  • Tap the baking pan a few times to remove any air bubbles
  • Top with additional tutti frutti pieces/nuts if desired
  • Bake for 45-50 minutes, or till toothpick inserted in center comes out clean
  • Cool in pan on a wire rack for 20-25 minutes and then remove from pan and cool completely
  • Lasts for a 7-8 days in the refrigerator

Notes

Preheat oven to 390 F/200 C for 10 minutes and then REDUCE temperature to 340 F/ 170 C. Do not use sour yogurt. Sieve the dry ingredients 3-4 times, to incorporate air into the flour. This batter is a little thicker than the usual cake batter. Tossing the tutti frutti/candied fruit in a spoonful of flour, makes sure it doesn't settle to the bottom of the pan.If you want to sprinkle some tutti frutti on top, you don't have to coat that in flour.
Never scoop and fill the measuring cup, always use a spoon and fill cup and then level it off.
Keyword atta sooji dahi cake, britannia style whole wheat cake, eggfree wholewheat cake, eggless britannia tutti frutti cake, eggless wholewheat cake, tutti frutti atta cake, tutti frutti eggless cake
Tried this recipe?Let us know how it was!