Pulse fine sooji (semolina) into a food processor few times. Remember we are using fine sooji to begin with but pulsing in few times in a processor/blender makes the cake texture even better.Then transfer it to a large bowl and then add cardamom powder and powdered sugar to it.
Add the whisked yogurt, oil and 1/4 cup (2 oz/60) of milk. Also add the Indian butterscotch essence or pineapple essence.
Mix really well, for around 1 minute until everything is nicely combined. Now cover with a plate and set this mixture aside for 15 to 20 minutes. The semolina will absorb the liquid and thicken up.Meanwhile pre-heat oven to 350 F degrees and spray a 8 inch round pan with non-stick spray and set aside.
After 20 minutes, add the remaining 1/4 cup (2 oz/60 ml) of milk, tutti frutti and mix until well combined.
Lastly add the baking powder and baking soda and mix really well. You need to make sure that all of the baking powder and soda is well combined with the mixture. As you mix with leavening agents, you will notice the batter become lighter and fluffier.
Transfer the batter immediately to the prepare 8-inch round pan. Top with chopped cashews.
Bake at 350 F degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Mine was done at 33 minutes exact but every oven is different so keep an eye after 25 minutes.Take the cake out of the oven and let it be like that f0r 5 minutes, then remove cake from pan and transfer onto a wire rack to cool completely. Then slice this Tutti Frutti Sooji Cake and enjoy!
Do not use coarse sooji for this recipe, it will not give the same texture to the cake. You need to use fine sooji (semolina) for this cake.
Use either Indian butterscotch essence or pineapple essence here, if you can't find either you can use vanilla extract.