Eggless ragi cake
20 mins
This is one of my favourite crumbly cake! Recipe was shared by a Prakriti member, I’ve made it so many times since.
— eyysheryl
Baking powder
1 tsp
Baking soda
1/2 tsp
Butter
100 gms
Milk
1/2 cup
1
Ensure curd, butter, and milk are at room temperature.
2
Dry roast the ragi flour in a pan until aromatic.
3
Sift in the dry ingredients (first 5), mix well, and set aside.
4
In another bowl, whisk soft butter & jaggery powder. Then add curd & vanilla essence, and whisk until jaggery melts (wet ingredients)
5
Add the dry ingredients to the wet mixture in parts and whisk.
6
Gradually add in milk to bring it to cake batter consistency.
7
Grease the cake mould with oil/butter, dust with wheat flour to form a powdered coating inside the mould.
8
Transfer the batter into the dusted mould.
9
Preheat the oven to 170 degrees Celsius for 10 mins and bake for 30 mins or until a toothpick comes out clean.
10
Once baked, let it cool, demould the cake, and top it with dry fruit icing.
All ingredients should be at room temperature.
Over-mixing batter will make it dense, use ‘cut and fold’ technique.
For oven-less cooking, place a pressure cooker over a medium flame with the lid closed (remove the gasket & whistle) and let it preheat for about 10 mins. Put a stand inside and place the mould on the stand, close the lid, and bake until a toothpick comes out clean.
Cake will have a crumbly brownie texture, you can drizzle milk into the cake to make it soft.