Mocha cake with ragi
|The peanuts go well with ragi’s nutty flavour|
I’m not ragi-resistant and ever since I’d read something online about using alternatives for all purpose flour in baking, I was curious to try my hand at it. I looked at several recipes online for cakes with ragi and buckwheat flour, but none of them really clicked in my head. You might find this silly, but for me a recipe has to ‘click’ for me to try it out, if it doesn’t I keep looking till I find the one that seems just right and then work on it. Anyway, since I’d read so much about it I thought it would be best to try something that combines a little this and that from several recipes. I came across several ragi cake recipes that were eggless, but I wasn’t so sure because the flour can be quite dense and I had some eggs in the fridge anyway…
So here’s what I did:
1 cup whole wheat flour
1/2 cup of ragi flour (finger millet)
1 1/2 tsp of baking soda
1/4 tsp of salt
3 tbsp of cocoa powder
1/4 cup of vegetable oil
1/3 cup coffee decoction (I used filter coffee, but I guess instant coffee should work too)
1/2 cup of sugar
2-3 tbsp of honey
2 tbsp of roasted peanuts, crushed – for the topping
Sift the flours, salt, baking soda and cocoa powder together. Now keep this aside.
In a bowl mix the sugar, honey and oil together until it forms a smooth paste. Now add the eggs to this and beat well, after this add the coffee decoction and mix well. Add the flour to this and fold until it has all combined to form a smooth batter.
|The glossy sheen that the batter has is the magic that honey works|
Pour the batter into a greased baking dish and top off with the peanuts. Bake this for 35 minutes (I used a loaf tin) at 180 degrees celsius.
|All ready to go into the oven|
Remove from the oven when done and allow it to cool on a wire rack. When the cake has completely cooled down, cut into slices and serve.