Sieve flour, baking powder and baking soda twice and keep aside.
Mix tutti frutti with a little flour, say 1-2 tbsp, and set aside.
Combine butter and sugar - it will look like breadcrumbs.
Add the eggs, one by one, to the sugar-butter mixture and mix well.
Add vanilla essence and milk, and mix well.
Next add the flour, baking powder, soda mixture. Mix until a creamy batter is formed without lumps.
Fold in the tutti frutti.
Grease a pan with butter and sprinkle with flour. Tap to remove excess.
Pour the batter into the pan and bake for 35-40 mins until a tooth pick inserted comes out clean.
Remove from oven, cool completely and then slice.
Recipe courtesy: Sharmis Passions
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.