Healthy Soya Ragi Fig & Sunflower Seed Tea Cake with Caramel Sauce
1 hour
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About Healthy Soya Ragi Fig & Sunflower Seed Tea Cake with Caramel Sauce
Indulge in a slice of pure delight with this Soya Ragi Fig and Sunflower Seed Tea Cake – a wholesome treat perfect for any celebration! Imagine the warm, nutty aroma of sunflower seeds mingling with the sweet essence of honey and figs.This cake beautifully balances health and festivity, boasting the wholesome goodness of soya and ragi flours, alongside the satisfying crunch of almonds and other dry fruits. A luscious caramel sauce elevates each bite to a truly decadent experience.Share this guilt-free delight with loved ones and savor the taste of wholesome ingredients baked with love. It's the perfect way to make any occasion special!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Dry Ingredients
- ¾ cup Soy Flour
- ¾ cup Ragi Flour
- 2 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Cinnamon ground
Wet Ingredients
- 1 cup Buttermilk
- ¾ cup Jaggery or brown sugar, or honey
- 3 tbsp Olive Oil or desi ghee
- 1 tsp Vanilla Extract
Mix-Ins
- 5 Figs dried, soaked in warm water and chopped
- 1 tbsp Sunflower Seeds
- 1 tbsp Almonds
- 1 tbsp Walnuts
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a baking pan. Preheating ensures the cake bakes evenly.
- In a large bowl, whisk together the soy flour, ragi flour, cocoa powder, baking powder, and cinnamon.
- Soak the dried figs in warm water for about 10 minutes to soften. Chop them into small pieces. Drain excess water if needed.
- In a food processor or blender, combine the sunflower seeds, almonds, and walnuts. Pulse until finely ground.
- In a separate bowl, whisk together the buttermilk, jaggery (or honey/brown sugar), olive oil (or ghee), and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- Fold in the chopped figs and ground nuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
Good To Know
- Do not overmix the batter.
- Use buttermilk that is not sour.
- Ensure all ingredients are at room temperature before starting.
- For extra moisture and a richer texture, soak the chopped figs (if using) in warm water or orange juice for 15-20 minutes before adding them to the batter.
- For a vegan version, substitute soy milk for any dairy milk and use a vegan caramel sauce made with coconut milk and coconut sugar.
- To enhance the presentation, sprinkle additional chopped nuts and sunflower seeds on top of the batter before baking, and drizzle caramel sauce just before serving.
Expert Tips
- Don't overbake the tea cake; start checking for doneness with a toothpick a few minutes before the recipe's stated baking time.
- For a more intense flavor, toast the nuts and seeds before sprinkling them on top.
- If you don't have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Storage Instructions
- This tea cake keeps well for up to 3 days at room temperature if stored in an airtight container.
- For longer freshness, refrigerate and gently warm slices before serving.
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Recipe Nutrition
Calories: 183kcalCarbohydrates: 12gProtein: 2gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gFiber: 1g
Simmi Sonti
Articles: 24
3 Comments
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Absolutely delicious! Thanks for sharing.
This looks so good! Appreciate the share.
What a delicious recipe! Thanks for posting.