Preheat the oven at 350F/180 C. Grease the loaf pan and dust with flour. You can also use parchment paper.
In a mixing bowl, sift all dry ingredients like whole wheat flour, cornstarch, cinnamon powder, cardamom powder, baking soda, salt, and baking powder. Sift 2-3 times so that every dry ingredient particles combine nicely. Keep it ready.
Now, in a small bowl take 1 tbsp flour (from the 1+¼ cup wheat flour quantity) and tutti frutti. Toss them well so that tutti-frutti covered with the flour. Doing so they will not sink in the batter.
Further, take another mixing bowl for wet ingredients. Add curd and sugar and beat nicely with the hand mixer.
Now add oil, vanilla essence, and water. Whisked this mixture nicely to make a uniform liquid.
Finally, add dry ingredients to the wet ingredient bowl slowly. Stir in one direction. Do not over mix. You need to whisk until you do not see any dry ingredient particle.
To this batter gently fold the flour-covered tutti frutti.
Pour the batter into a greased loaf pan and bake for 30-40 minutes without disturbing the oven.
After 30 minutes insert a toothpick and check if it comes out clean. If the toothpick is clean means the cake is cooked and you can take out the loaf pan from the oven.
Let the cake cool down before cutting.
Serve this eggless whole wheat tutti frutti cake with evening tea or in snack time.