ATTA DRY FRUIT CAKE IN A DABBA

Warm, comforting and guilt-free indulgence. If you loved all these words, then you must try out this delicious recipe for Atta Dry Fruit Cake which is the perfect blend of nutrition, tradition and soul-satisfying flavour. This wholesome dessert isn’t just a treat for your taste buds; it’s a journey through rich textures, earthy aromas and timeless ingredients that bring back the joy of homemade baking.

Atta lends a subtle nuttiness and a hearty depth, making every bite more nourishing and fulfilling. It’s perfectly moist, slightly dense in the best way and has a rustic charm. And what elevates this is the medley of dry fruits, ranging from almonds, cashews, walnuts, pistachios and raisins with the warmth from the cardamom powder. A beautifully spiced, naturally sweetened delight that’s as perfect with a cup of masala chai as it is with your morning coffee.

Made without any fancy equipment or moulds, this Atta Dry Fruit Cake is perfect for gifting, meal prep, or teatime elegance. This cake is a testament to how simple, wholesome ingredients and the most basic crockery, a pressure cooker and a stovetop can create something truly magical and extraordinary.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Easy to make
• Nostalgic
• Eggless
• No oven
• Rustic yet elegant

INGREDIENTS USED IN ATTA DRY FRUIT CAKE IN A DABBA

• WHOLE WHEAT FLOUR (ATTA)

Whole wheat flour, commonly known as atta in many parts of the world, is a popular alternative to refined flour (all-purpose flour). Using whole wheat flour in baking, especially in this one, not only adds a delightful nutty flavor but also comes with numerous health benefits like the addition of dietary fibre, vitamins and minerals.

• YOGURT

Yogurt provides the moisture, binding, and slight richness that eggs typically offer in cake recipes. When you mix yogurt with baking soda, it starts to foam and becomes frothy; this is a chemical reaction that releases carbon dioxide. These air bubbles get trapped in the batter and help the cake rise and become fluffy without any eggs. It also balances the sweetness and prevents the cake from tasting too flat. Cakes made with yogurt tend to stay fresh and soft longer, making this recipe great for storing for a day or two without drying out.

• KHAND

Khand is an unrefined form of sugar commonly used in Indian households. It is less processed than white sugar and retains more of the natural molasses, giving it a light brown color and a rich, caramel-like flavor. Being less refined, khand retains more natural moisture, helping cakes stay moist and soft longer. It is also a healthier substitute for refined sugar, especially for those looking for more natural ingredients in baking.

• MILK

Milk, in this recipe is the main wet ingredient. It acts as a great egg replacer and still adds protein to the dish. You can replace it with any nut milk and make it vegan too. The milk is what gets absorbed by the atta and keeps the whole thing moist. I have used Nestle toned milk for this recipe.

• BUTTER

Butter plays multiple important roles that go beyond just adding richness. Its creamy texture contributes to a smooth, moist crumb, while its milk solids add a subtle depth of flavor. Since we’re using melted butter, it blends easily into the batter, ensuring even distribution and a uniform texture. Butter also helps in retaining moisture during cooking, preventing the cake from drying out.

• LEAVENING AGENTS

Baking powder and baking soda are used in this cake recipe as raising agents. There are no ingredients, like egg, in this recipe that contribute to the rising of the cake and give it a lighter crumb and texture. Hence, both of these leavening agents are added to the batter.

• DRY FRUITS

I have used a combination of cashews, almonds, walnuts, pistachios and raisins in this atta dry fruit cake. Feel free to use whatever nuts you have at home or like. The nuts add layers of texture to each bite, enhancing the overall eating experience. They provide healthy fats, contributing to the richness and moisture of the cake which helps in creating a tender crumb and maintaining the cake’s moisture over time.

EQUIPMENTS USED IN ATTA DRY FRUIT CAKE IN A DABBA

The kind of equipment you use when you’re baking makes a huge difference to the end result. I would recommend you to use good quality mixing bowls. 

Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Not a single day goes by in my kitchen when I don’t use a spatula and a whisk. 

You will also need a stovetop, a steel dabba/container and a cooker to bake the cake in.

TIPS TO KEEP IN MIND WHILE MAKING THE ATTA DRY FRUIT CAKE IN A DABBA

1. Use a sturdy, heavy-bottomed cooker to make your cake in. The thick material allows even heat distribution and does not heat up too quickly, which can result in a burnt bottom layer.
2. Add salt to the pressure cooker before heating. The salt forms a protective base as well as ensures even heating.
3. Place a metal stand over the salt. This helps create an air gap, ensuring even heat distribution.
4. Always preheat your cooker for 5-10 minutes. And keep the flame on low to medium heat while baking. Too high heat can cause the cake to burn on the outside while remaining undercooked on the inside.
5. Add a generous and even layer of chopped dry fruits over the cake. Make sure to chop them roughly and not too fine, as that helps in bringing a crunchy texture in contrast to the soft cake.

RELATED RECIPES FROM THE BLOG

1. CUSTARD CAKE IN A COOKER 
2. CHOCOLATE ATTA CAKE IN A SAUCEPAN  
3. EGGLESS WHOLE WHEAT VANILLA CAKE 

ATTA DRY FRUIT CAKE

 

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Ingredients

• ¾ cup yogurt
• ½ tsp baking soda
• 6 tbsp khand
• 3 tbsp melted butter
• 3-4 tbsp milk
• ½ tsp vanilla extract
• 1 cup + 2 tbsp whole wheat flour
• 1 tsp baking powder
• ½ tsp elaichi powder
• ⅓ cup chopped nuts

Instructions

1. Spread a layer of salt at the bottom of a cooker. Place a stand over it and close the lid. Preheat this on medium heat for 5-10 minutes and meanwhile, grease and line a 6-inch steel dabba.
2. Add yogurt and baking soda in a bowl and whisk till it becomes bubbly and voluminous.
3. Add khand, melted butter, milk and vanilla to the above mixture and whisk well.
4. ⁠Fold in the flour, baking powder and elaichi powder to make a smooth, lump-free batter. Do not overmix at this stage.
5. Pour the batter into the lined dabba and add the chopped nuts over it.
6. Place the dabba on the stand and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean.
7. Demould and slice once the cake is completely cooled.

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If you like my Atta Dry Fruit Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!