Ingredients:

• 150 g – Multigrain Atta
• 60 g – Unsalted Butter (softened)
• 1 – Egg whole
• 1 – yolk
• 60 g – Powdered Jaggery
• 3/4 tsp – Baking powder
• 2 tbsp – Milk
• 1/4 tsp – Cardamom powder
• 1/4 tsp – Grated Nutmeg
• 1 tsp – (optional) Sesame seeds.

Method:

1. Preheat the oven to 180 degree Celsius.
2. Grease and line a small sized loaf tin or an 8 ” sandwich cake tin.
3. Mix all the dry ingredients together in a large bowl.
4. Add the butter to the dry ingredients and beat it with an electric beater until smooth and well combined.
5. Beat the eggs and milk in separate bowl.
6. Add the egg mixture slowly.
7. Beat well between each addition.
8. Now spoon the batter inside the baking tin and level the surface.
9. Sprinkle the sesame seeds on the batter.
10. Bake in the preheated oven for 30 to 40 mins or until a skewer comes out clean.
11. Let it cool in the cooling rack for 5 mins.
12. Remove the cake from the tin and serve it sliced.

Recipe courtesy of Ayeesha Riaz