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
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 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 nuts, fruits or anything of your choice.
Note:
The whole wheat flour and finger millet flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.
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