These days , we see more and more of cakes with loads of creamy toppings, fondant, ganache and a whole lot of unhealthy stuff . Why not cut the crap and have a simple light and healthy cake which can be had any time of the day. Millets have got their share of popularity these days and Ragi or finger millet being one of them. Initially I was so apprehensive trying this recipe as I imagined it would be dry and not even appealing but it turned out to be moist and delicious and so light. The choice of dry fruits or seeds , for topping is entirely personal. I’ve added pumpkin seeds and chopped pistachios to give it a uniform colour on top..

Ingredients :-

1/2 cup Ragi flour

1/2 cup whole wheat flour

1/2 cup jaggery

1/2 cup curd

1/2 cup oil

1/4 tsp baking soda

1/2 tsp baking powder

2 tsp cocoa powder

1/4th cup milk

1 tsp vanilla extract

A pinch of salt

2 tsp orange rind ( optional)

4 tsp pumpkin seeds

2 tbsp pistachios roughly chopped.

Method :-

Preheat the oven to 180 deg C and grease a small round baking tin. In a bowl dissolve the jaggery thoroughly in the the yoghurt. Add the oil and whisk thoroughly to make a uniform mix. Sieve both the flours together with cocoa powder, baking soda , baking powder and salt and add the dry ingredients to the liquids. Mix thoroughly till there are no lumps and add the milk to get the right consistency. Add the vanilla and orange rind and add the toppings . Bake the cake at 180 deg C for 30 minutes.

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