Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, eggless pineapple tutty-fruity cake (without condensed milk and butter). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pineapple upside down cake recipe with step by step pics and Video. Pineapple cupcake recipe is the one I have posted with the. This soft, moist and delicious eggless tutti frutti cake is one of the easiest I have baked in the recent times.
Eggless Pineapple Tutty-Fruity Cake (without condensed milk and butter) is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Eggless Pineapple Tutty-Fruity Cake (without condensed milk and butter) is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook eggless pineapple tutty-fruity cake (without condensed milk and butter) using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggless Pineapple Tutty-Fruity Cake (without condensed milk and butter):
- Make ready 1 1/2 cup All purpose flour (Maida)
- Make ready 1 cup Powdered Sugar
- Take 1/2 cup Refined Oil or Melted Ghee
- Take 1/4 cup Milk
- Prepare 1 1/4 tsp Baking powder
- Take 1/2 tsp Baking soda
- Make ready 1 cup Curd
- Get 1/4 tsp Salt
- Make ready 1 tsp Pineapple / Vanilla essence
- Make ready 1/8 cup Tutti frutti
In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk. Pour the mixture in greased cake pan. I have used the simplest cake base recipe ever - Eggless Vanilla Cake (no milk powder, condensed milk or any dairy product for that matter). Since I last shared a recipe with some big bold flavors, I thought I'll share something simple and easy.
Instructions to make Eggless Pineapple Tutty-Fruity Cake (without condensed milk and butter):
- Take a bowl and add Curd, Sugar, Oil or Ghee (Melted), Milk and Vanilla / Pineapple Essence. Mix all contents well. Use a simple hand blender or beater to get better results. Mix until all the sugar gets dissolved into curd.
- In a separate bowl take All purpose Flour (Maida), Baking Powder, Baking Soda and salt. Mix these items together.
- Take a tea strainer and Sift all these dry ingredients to the bowl containing wet ingredients and mix well. In eggless baking, sifting aerates the flour that results in light and fluffy cakes. Make a smooth batter. There should be no lumps.
- Take 1 tsp Maida in small bowl and add tutty fruity to. Mix it well together. Adding Maida to tutty fruity makes it spread uniformly across the cake. Add it to the cake mix prepared in step 3.
- I have used baking tin. Grease the tin with Ghee or use butter paper or aluminium foil and evenly transfer the batter into it. Tap the tin on counter to release the air bubbles.
- Now place this tin in a preheated oven at 180 degree Celsius for 30-35 minutes.
- Check with a toothpick if the cake well baked, once inserted the toothpick it should come out clean for well cooked cake.
- Once done, take out the baking tin from the oven and let it rest for 5 minutes and then de-mould the cake. Allow the cake to cool down for 15-20 min, now cut it into pieces and serve your spongy & fluffy cake.
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