Cuisine: Indian
Ingredients:
Ragi flour (Finger millet flour) – 1 cup
Whole wheat flour – ¼ cup
Eggs – 2
Jaggery – 1 cup
Almond powder – 2 tablespoons
Desiccated coconut – 2 tablespoons
Vanilla powder – 1 teaspoon
Coconut milk – 2 tablespoon
Coconut oil – ¼ cup
Lemon juice – 1 teaspoon
Nuts (optional) – cashew, almond, raisins.
Cocoa powder – 2 teaspoons
Method:
Beat egg white and yellow separately. This makes the cake a bit fluffy. Then combine beaten egg whites, yellows, and jaggery. Add ragi flour, and whole wheat flour and beat without lumps. Then add lemon juice, almond powder, desiccated coconut, coconut oil, vanilla powder, cocoa powder and beat well. The more you beat, the fluffier the texture will be. Grease a cake pan and sprinkle some dry flour. Sprinkle some nuts and pour the batter. Once you have poured the batter, tap the cake pan a few times. By doing this, if any bubbles have formed, they will burst. Bake until a toothpick inserted in the middle comes out clean. You can top the cake with whatever you like. We topped it with roasted cashews, raisins, grated coconut, and Suriname cherries.
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