Most of us look for ways to make food more nutritious and healthy. Cakes are liked by all and it’s an easy way to incorporate some multigrain flours. Multigrain flours like ragi, bajra definitely make cakes healthy compared to refined flour (maida).
However, initially I was quite skeptical how multigrain flour will taste in baked items, but trust me they add amazing texture and taste to cake and cookies. Egg-less millet and sesame seed cake that I shared here few days back was appreciated and liked by many of Bhailis.
So, here I’m sharing nutritious ragi orange cake. Ragi is also called nachni and is called Finger-millet in English.
Health benefits of Ragi
Ragi is a whole grain that is gluten-free and a staple in South India. This wonder grain is full of iron, calcium and other minerals. That’s why this grain must be included in diets of individuals with iron and calcium deficiency.
Additionally it’s rich in fiber and fiber-rich grains are always good for heart. It also helps in weight-loss. The more overweight a person is more likely chance to develop heart diseases. So even a slight reduction in weight can reduce risk of heart diseases.
Is Ragi flour good for Diabetics?
Of-course yes! The low glycemic index (GI) of ragi controls blood glucose levels. A low GI indicates that the food is slowly absorbed, preventing the spike in insulin level. Hence consumption of ragi flour is suitable for diabetics.
The more overweight a person is the more likely he/she is to develop heart diseases. So even a slight reduction in weight can reduce risk of heart diseases.
Also, when Vitamin C is combine with ragi it helps in better absorption of iron in body. Hence I have used fresh orange juice in this nutritious ragi cake. Have served this rich cake with orange marmalade.
I would like to add I’m no medical expert, and these are some healthy tips that I have learned over the period of time. The golden rule is, anything in excess is harmful while moderation is always beneficial. Coming back to my healthy ragi cake. 🙂
Ingredients for ragi orange cake:
- Ragi flour: 1 cup
- Whole wheat flour: 1/3 cup
- Fresh malai: 2/3 cup
- Orange juice: ¾ cup
- Coco powder: 2 tbsp
- Palm sugar: 2/3 cup
- Orange extract: ¼ tsp
- Baking powder: ¼ tsp
- Baking soda: ¼ tsp
- Orange zest: ¼ tsp
- Bring together both the flours, baking powder and soda, coco powder and sieve thrice.
- Extracting juice from two medium size orange it will give you ¾ cup juice.
- In a bowl add malai, orange extract, palm sugar and beat for 2 minutes.
- Add dry ingredient in bowl and give a quick blend with beater.
- Pour orange juice, orange zest and using spatula fold in to get smooth consistency batter.
- Pre-heat the oven at 180° Celsius. Grease and line the baking tray.
- Pour the batter in mould and bake for 35 minutes at 180° Celsius. After 35 minutes continue baking for further 10 minutes at 160° Celsius.
- Check by inserting toothpick at the center of cake. If toothpick comes out clean, cake is baked and allow it to cool. If the toothpick gets sticky, it means cake requires further baking.
- Allow cake to cool in the tin for 10-15 minutes and then transfer it on cooling rack for further cooling. Slice the cake once it has cooled completely.
P.S: Instead of malai you can very well use ghee (clarified butter), butter or oil of your choice.
I have used fresh orange juice, however packed juice can be used as well. Make sure all ingredients used are at room temperature.
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