The last ragi cake experiment was a semi success, the batter didn’t bind enough, the outcome was so sensitive that it crumbled at a mere touch. It had to change form into laddus, the taste was awesome,though. The analyst in me went into overdrive and conclude it needed more moisture.
After tge headiness of all the rum and vodka cakes, it was time for another experiment. And cracked it this time. A healthy, yummy mixture of wholewheat, ragi, carrots, Apple, walnuts, jaggery and olive oil.
3/4 cup wholewheat flour
3/4 cup ragi powder
3/4 t baking soda
1/2 t salt
1/2 t nutmeg
1 t cinnamon powder
1 cup grated jaggery
1/2 cup olive oil ( you can use sunflower oil as well)
1/4 cup curd
1/2 t vanilla essence
1.5 cups grated carrot
1 cup Apple pieces (diced into small pieces, with skin on)
a handful of crushed walnuts
Pre heat for 10 minutes at 180C
Mix the oil, curd and jaggery (using a hand held whisk)
Add eggs one by one , mixing thoroughly
Add vanilla , mix well
Sift together the flours, baking soda, salt and the spices
Mix in the dry ingredients to the wet in three beaches , mixing gently after each addition
Add the grated carrots and diced apples. Mix gently.
Transfer the mix into a log pan, sprinkle the nuts on top
Bake for 40-50 minutes
Do the tooth pick test at 40 minutes and take out of the oven when done
Turn over on to a rack after 10 minutes. Immediately turn the right side up. Cool.
Enjoy the goodness