Ingredients:
Whole wheat flour – ½ cup
Sorghum flour – 1 ½ cups
Salt – a pinch
Cinnamon powder – ½ teaspoon
Coconut oil – ¾ cup
Eggs - 3
Jaggery – ¾ cup
Pumpkin puree – 2 cups
Vanilla powder – ¼ teaspoon
Chopped nuts (cashew, almond, pumpkin seeds) – As much as you like
Method:
In a bowl, combine together the eggs and jaggery. Beat well. Add Coconut oil, vanilla powder, salt, and cinnamon powder to it. Then add whole wheat flour and sorghum flour. Beat well without lumps. Add pumpkin puree and beat well. Grease the cake pan with a little oil and pour the batter into it. Sprinkle nuts on top. Bake till a toothpick inserted in the center comes out clean. Remove the baked cake from the cake pan and cool it on a wire rack. Slice into pieces and serve.
Note:
The whole wheat flour and sorghum flour should be sieved separately 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.
Comments