After trying hands on; on the tutti fruity cake, obviously it was my turn to experiment with taste and texture 😛 So, here I present another version of the cake using condensed milk.
wheat flour – 1 cup
All purpose flour – 1 cup
Salt – 1/4 tsp
Baking powder – 1/2 tsp
Warm milk – 1/2 cup+1tbsp
Condensed milk – 1/2 cup
Curd – 1/2 cup
Oil – 1/2 Cup
Powdered sugar(brown sugar) – 3/4 cup
Baking soda – 1/2 tsp
Pineapple essence – 1/2 tsp
Tutti fruity – 4 tbsps
- Sieve the flours, baking powder and salt together 5 times.
- Blend the milk, condensed milk, sugar, curd, oil and essence together until well combined using an electric blender or a regular balloon whisk.
- Add the baking soda to the above and mix. Set aside for 3-5 minutes until you see tiny bubbles coming up.
- This is nothing but baking soda reacting in the liquid mix
- Start folding in the dry flour mix to the wet mix in parts ensuring no lumps remain.
- Add 2 tbsps of the tutti fruity and mix once or twice.
- Spoon in the batter into the greased and lined baking dish.
- Sprinkle the remaining tutti fruity over the batter.
- Tap the tins gently on the kitchen counter to level the batter and remove any large air bubbles.
- Bake in the pre heated oven at 170 degrees for 35-40 minutes or until a skewer inserted comes out clean.
- The cake will have a lovely golden brown top and starts to leave the edges of the tins once it is done.
- Invert over a wire rack after 5 minutes.
- Slice them into your desired pieces once the cake has completely cooled using a sharp knife preferably.
Notes – Since condensed milk is sweet in itself, you may want to reduce the sugar. I have used brown sugar hence have kept it as is. Brown sugar tend to be less sweet compared to white. Oven temperature may vary hence keep a watch on your bake