Multigrain Poundcake

Multigrain Atta is nothing but atta with 7 grains like wheat, oats, chana dhal, barley, ragi, maize and soya. You can find this atta in any Asian grocery store, if not you can go for normal atta or all purpose flours. Also instead of sugar, I have used jaggery which is nothing but unrefined cane sugar, again this can also be found in almost all Asian grocery stores. If you couldn’t find jaggery, you can replace it with brown sugar. The reason why I have used Multigrain instead of All purpose flour is just to add a bit of goodness to our regular normal snacking, enjoy the goodness with your friends and family.

Special Instructions: Preparation Time: 10 minutes, Cooking Time: 40 minutes, Makes 10 slices

Multigrain Atta- 150 g
Unsalted Butter-60 g (softened)
Eggs- 1 whole egg and 1 yolk
Powdered Jaggery- 60 g
Baking Powder- 3/4 tsp
Milk- 2 tbsp
Cardamom powder- 1/4 tsp
Grated nutmeg- 1/4 tsp
Seasame seeds- 1 tsp (optional) 


Preheat the oven to 180 degree Celsius. Grease and line a small sized loaf tine or a 8 inch sandwich cake tin. Mix all the dry ingredients together in a large bowl. Add the butter to the dry ingredients and beat it with a electric beater until it looks smooth and well combined. Beat the eggs and milk in separate bowl slightly. Add the egg mixture little by little and beat well between each additions. Spoon the batter inside the baking tin and level the surface. Sprinkle the sesame seeds on top of the batter.
Bake it in the preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean. Take it out from the oven and let it cool in the cooling rack for 5 minutes. Remove the cake from the tin, slice it and enjoy the goodness.

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