Tutti Frutti Cake
A simple tutti frutti (or glace fruit) cake that can double up as a Christmas cake or be served for any party or even as a tea time snack!
Servings 12 slices
Ingredients
- 175 grams unsalted butter at room temperature
- 175 grams caster sugar
- 2 eggs at room temperature
- 175 grams all purpose flour plus 2 tablespoons to roll the tutti frutti in
- 25 grams semolina
- 2 teaspoons baking powder
- 125 grams tutti frutti or glace fruit (candied mixed peel)
- 1/4 cup thick yogurt
- 2 tablespoons lime or lemon juice
- zest grated rind of 1 lime or lemon
Instructions
- Preheat the oven at 175 degrees C. Grease a 7" round or 9"x5" loaf pan with butter. Then dust it generously with flour and tap out the excess. Keep aside. You may also grease and line the pan with baking parchment.
- Whisk the yogurt till smooth. Roll the tutti frutti very well in 2 tablespoons of flour. This is to prevent them from sinking to the bottom of the cake. Sift the remaining flour with the baking powder. Keep aside
- In a large bowl, beat the butter and sugar till the mixture looks pale.
- Add the eggs, one at a time and beat well. Add the yogurt, lemon zest and lemon juice and fold in. Now add the flour and semolina in parts and gently fold. Finally add the tutti frutti and mix everything together
- Pour the batter into the prepared tin and bake for 40-50 minutes or till the skewer inserted comes out clean.
- Once done, remove and place on a wire rack to cool. After 15 minutes ease out the cake from the tin and let it cool completely on the wire rack before slicing. Enjoy with a hot cup of tea or coffee!
Notes
You can either use single or multi coloured tutti frutti or candied mixed peel. The difference between the two is that tutti frutti is primarily made out of candied raw papaya (or sometimes raw melon) and candied peel can contain the same plus the peel of citrus fruits such as lemon, orange & grapefruit