{"id":17067,"date":"2021-09-13T14:44:41","date_gmt":"2021-09-13T09:14:41","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17067"},"modified":"2024-09-16T03:02:33","modified_gmt":"2024-09-15T21:32:33","slug":"almond-tutti-frutti-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/almond-tutti-frutti-cake\/","title":{"rendered":"Almond Tutti Frutti Cake"},"content":{"rendered":"\n

I baked the almond tutti frutti cake purely as an excuse to use marzipan in the batter. I wanted to live in almond heaven! The almond and sugar paste melts, creating pockets of intensely nutty flavor, giving the cake a rich, luscious touch quite reminiscent of my eggless mawa cake<\/a>.<\/p>\n\n\n\n

\"Almond<\/figure>\n\n\n\n

And even though it is a simple pound cake, somehow the studded gems of candied fruits elevate it into something celebratory. <\/p>\n\n\n\n

You don\u2019t have to wait for a special occasion or festivities to bake this eggless tutti frutti cake. It\u2019s easy enough to try on any day of the week. <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

What is tutti frutti?<\/h2>\n\n\n\n

Tutti Frutti<\/a>, or as it is officially called tutti i Frutti, <\/em>literally means \u2018all fruits.\u2019 It\u2019s a confectionery made using candied fruits in different flavors. Here, in India, it\u2019s an extremely popular ingredient for cakes, and ice creams and is made by mixing artificial flavoring into raw papaya. <\/p>\n\n\n\n

\"Tutti<\/figure>\n\n\n\n
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Why will we love this almond tutti frutti cake?<\/h2>\n\n\n\n
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It's an incredibly easy cake to make<\/p>\n\n\n\n

Studded with colorful tutti-frutti, it looks gorgeously festive<\/p>\n\n\n\n

A fun, vegan-friendly recipe<\/p>\n\n\n\n

Great for dessert or any time snacking!<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Ingredients and substitutions<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n
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Flour<\/strong>: this recipe uses a mix of wholewheat and all-purpose flours. But you can switch it with whole wheat or all-purpose all the way. Or you could use a combination of buckwheat and whole wheat like I did for my eggless tutti-frutti cake<\/a>.<\/p>\n\n\n\n

Vinegar<\/strong>: don\u2019t have apple cider vinegar? Use white vinegar<\/strong> or lemon juice to curdle the milk. <\/p>\n\n\n\n

Sugar<\/strong>: raw, palm, cane, coconut, or regular white sugar \u2013 all are great options<\/strong> here. A heads-up, the cake color will change based on which one you use. <\/p>\n\n\n\n

Oil<\/strong>: any <\/strong>neutral-tasting oil will work in this recipe, or you can substitute it with butter.<\/p>\n\n\n\n

Milk<\/strong>: for a vegan option, stick to coconut oil and plant-based milk. If that\u2019s not a concern, regular milk is perfect. <\/p>\n\n\n\n

Tutti-frutti:<\/strong>  Try chopped dried fruits<\/strong> to get that extra punch of flavor and texture if you can\u2019t get your hands on tutti-frutti. Dried raisins (any kind), cranberries, apricots, pineapple, or mango will fit. <\/p>\n\n\n\n

Marzipan:<\/strong> This adds a ton of flavor and texture to the cake. You can use store-bought or homemade. You can try my easy homemade marzipan recipe <\/a>on the blog. <\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

How to make<\/h2>\n\n\n\n

I used my eggless tutti frutti cake<\/a> recipe as the base, adding an ingredient here and subtracting an ingredient there. You don\u2019t have to worry about not incorporating an egg because the cake rose beautifully<\/strong> and was perfectly moist.<\/strong><\/p>\n\n\n\n