For last week’s Fondbite’s Bake Along, Subhashini chose a very healthy cake recipe using ragi flour. As you all know ragi or finger millet with so many health benefits. I read somewhere that it is rich in calcium, has a high fibre content, makes a great baby food, good for diabetics, helps in weight reduction and so on. It is also gluten free and is used in many south Indian dishes. But using it in cake which needs gluten to bind? And the recipe had so many eggs and I was not very sure of the result. But still I tried. The original recipe uses sweet potato and as I have read in an article earlier, while baking with gluten free flours, they add something to bin such as an edible gum or sweet potatoes. As there were no sweet potatoes available near my house, I used potatoes instead. And I used thick curd instead of eggs and to give some volume, I added extra flour. And yes, it worked. The cake didn’t rise too much as it is very heavy with nuts and carrots, but it came out so soft and it sort of stuck together rather than going crumbly. So the potato worked. The cake is loaded with nuts and carrots and so this cake comes under heavy cake category. I baked it in loaf tins and took one loaf to my aunt. She just loved it.
And also our 11th wedding anniversary was yesterday. My hubby took me to Munnar to celebrate our wedding anniversary in advance. The climate was so great and we had a fantastic time together with Sruti for two days. Away from baking and blogging. I really enjoyed the two days of complete rest. There was so much of mist in the cardamom estate wher we took a long walk through both the cardamom and tea estates. Even Sruti walked without any complaints for nearly two hours. Here is a picture collage from a flower garden we visited on Saturday.
Recipe Source: Fondbites
Makes 2 Loves
Ragi / Finger Millet Flour – 2 1/4 cups
Thick Jaggery Syrup – 1 cup
Grated Carrots-2 cups
Peeled and Grated Potatoes-2 cups
Baking Powder-1 1/2 tsp
Baking Soda- 1 tsp
Pistachios -1 cup
Cashewnuts – 1 cup
Cardamom Powder-1 tsp
Thick Curd-1 cup
- Preheat oven to 180°C.
- Grease and dust two loaf pans.
- In a bowl mix together flour, baking powder, baking soda, salt and cardamom powder.
- Boil grated jaggery and water to make a thick syrup. For 1 cup of syrup you will need 1 1/2 cups of grated jaggery. Let it cool down.
- In another bowl cream together ghee and jaggery syrup.
- Add in the curd and whisk.
- Now add the flour mixture and mix until the batter is lump free.
- Add in the grated carrots and potatoes and mix.
- Finally add the nuts and mix well to incorporate.
- Divide batter between two loaf tins and bake for 1 hour.
- When you insert a tooth pick after 1 hour, it may feel slightly sticky but remove it and allow it to cool completely on wire rack.
- Slice only when cool. Enjoy with a cup of coffee.