Grease a 8 by 4 inch loaf pan or a 7 to 8 inch cake tray.

Dust with flour evenly or line a parchment paper. Set this aside.

Preheat the oven to 170 C or 340 F for at least 15 mins. If using an OTG, top and the bottom heating elements must be On.

Add tutti frutti to a bowl and sprinkle 1 tbsp flour.

Coat them well with flour. Set this aside.

Measure milk to a bowl. I warmed up the milk and used. It is good not to use very cold milk.

Add lemon juice or vinegar to the milk. Stir well and set aside.

Place a sieve over a mixing bowl.

Fluff up the flour in the jar with a fork. Spoon it to the measuring cup and level the top with a straight edged knife or spoon. Add it to the sieve.

Add baking powder, baking soda and salt to the sieve.

Sieve it to the bowl. Sieve the flour again.

Make a well in the center & Keep this aside.

To the milk bowl, add sugar and vanilla extract.

Pour melted butter or oil. Mix everything well until the sugar has dissolved.

Pour this to the flour.

Gently mix with a spatula or whisk until the flour is just combined well. Do not over mix the batter.

The batter will be of ribbon consistency at this stage.

Add in the tutti frutti. Gently stir in only a couple of times. Do not over do this as the tutti fruttis will settle down.

Pour this to the cake pan. Knock it a few times to the counter. If desired you can sprinkle some more tutti fruttis on top.

Brush with milk on top to get a golden top.

Bake for 40 to 45 mins if using a 8 by 4 inch loaf pan.

A cake tester or skewer inserted comes out clean when it is baked completely.

Cool it for 15 mins on a wire rack and then invert it on to the same rack.

Cool completely before slicing. Eggless tutti frutti cake is ready to serve.