Skip to main content

Tooti Footi Cake

Ingredients
  • All purpose flour(Maida) - 1 1/2 cups
  • Baking powder - 1/2 tsp
  • Eggs - 2 nos
  • Sugar - 3/4 cup
  • Unsalted butter (in room temperature) - 100gm
  • Salt - a pinch
  • Vanilla Essence - 1/4 tsp
  • Pineappale Essence - 1/4 tsp
  • Tooti Footi - 100 gms:
Preparation Method
  1. Preheat oven to 350 degree F (180 degree Celsius).
  2. Grease the baking tray with butter.
  3. Transfer the tooti-footi to a bowl and add 2tbsp maida, mix well and keep aside.
  4. Sieve together maida, baking powder and salt and keep aside.
  5. Beat the eggs using a hand held electric mixer in a large bowl.
  6. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  7. Add maida mix little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins.
  8. Add vanilla essence and pineappale essence,  blend for 1 more min.
  9. Gently fold in the tooti-footi using a wooden spatula.
  10. Pour the batter to the tray.
  11. Bake in oven for 40-45 mins at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
  12. Take the cake out from oven and let that to cool.
  13. Cut the Tooti-Footi Cake with sharp knife and enjoy.
Labels:

Comments

Post a Comment

Popular posts from this blog

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.
Post a Comment
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...
17 comments
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more