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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak chopped dates, raisins, and tutti-frutti in warm water or orange juice for 10–15 minutes. Drain well and toss them in 1 tbsp of Ragi flour to prevent sinking during baking.
Sieve together Ragi, Jowar, Arrowroot, Flaxseed powder, baking powder, baking soda, cinnamon, and salt. Whisk and set aside.
Whisk curd until creamy and smooth. Add jaggery powder and whisk until fully dissolved. Mix in coconut oil, milk, vanilla extract, and orange zest if available.
Pour the dry flour mix into the wet mixture. Use the 'Cut & Fold' method with a spatula to combine gently. Fold in flour-dusted dry fruits. Adjust consistency with 1-2 tbsp of milk if needed.
Grease a 6-inch pan with oil and line with butter paper. Pour the batter in and tap the tin to release air bubbles. Top with chopped cashews and cherries.
Bake in a preheated oven at 170°C for 40–45 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
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Let the cake cool completely before slicing to prevent crumbling.
Store the cake in an airtight container overnight for richer flavors.
Keep the cake at room temperature for 2 days or refrigerate for up to a week.
Can I use regular flour instead of millet flour?
This recipe is specifically designed for millet flours like Ragi and Jowar. Substituting with regular flour may alter the texture and flavor.
What can I use instead of jaggery powder?
You can use coconut sugar or date syrup as alternatives, but the flavor may vary slightly.
Can I make this cake vegan?
Yes, replace curd with a plant-based yogurt and use a non-dairy milk like almond or soy milk.
How do I prevent the fruits from sinking?
Dust the soaked fruits with a little Ragi flour before folding them into the batter.
Can I add eggs to this recipe?
Yes, you can replace curd with 2 eggs for a lighter texture. Adjust milk quantity accordingly.
