Welcome to my kitchen! Today, I’m excited to share a nutritious and delicious treat with you – a Finger Millet Cake. Finger millet, also known as Ragi, is a highly nutritious grain rich in calcium, fiber, and essential amino acids. This cake is not only tasty but also a healthier option for those who love to indulge in desserts. Let’s get started with the recipe!

Ingredients:

Dry Ingredients:

• 1 cup finger millet flour (Ragi flour)
• 1/2 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 cup brown sugar (or coconut sugar for a natural sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon powder (optional)

Wet Ingredients:

• 1 cup yogurt (or buttermilk)
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or plant-based)

Optional Add-ins:

• 1/2 cup chopped nuts (almonds, walnuts, or pecans)
• 1/2 cup dried fruits (raisins, cranberries, or dates)
• 1/4 cup grated coconut

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

2. Mix Dry Ingredients:

In a large mixing bowl, combine the finger millet flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon powder. Whisk them together until well blended.

3. Prepare Wet Ingredients:

In another bowl, whisk together the yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy. Gradually add the milk, mixing until well combined.

4. Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; the batter should be smooth and slightly thick.

5. Add Optional Ingredients:

Fold in the chopped nuts, dried fruits, and grated coconut if you’re using them. These add-ins provide extra texture and flavor to the cake.

6. Bake the Cake:

Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:

Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar or drizzle with a simple glaze if desired.

8. Enjoy:

Slice the cake and serve with a cup of tea or coffee. This Finger Millet Cake is perfect for breakfast, a snack, or dessert. Enjoy the nutty flavor and moist texture of this wholesome cake!

Tips:

• Gluten-Free Option: You can make this cake gluten-free by using a gluten-free flour blend instead of all-purpose flour.
• Sweetness Level: Adjust the sugar according to your taste preference. You can reduce it for a less sweet cake or add a bit more if you have a sweet tooth.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze individual slices for longer storage.

I hope you enjoy making and savoring this Finger Millet Cake as much as I do! It’s a delightful way to incorporate healthy grains into your baking. Let me know how it turns out for you in the comments below! Happy baking!