This Sugarless Blueberry Rava Flour Cake is the best for the evening tea time. It come out very tasty and moist.
Here this recipe:
Ingredients:
100 gram flour
180 gram roasted rava/Suji
3 large Eggs, separated
2 tbsp Splenda Sugar
1/2 cup or 115 gram Butter
1 cup Blueberries
100 gram Chopped cashew
1 tsp Baking soda
1 tbsp Baking powder
1 tbsp. Vanilla
1 tbsp. Powdered Cardamom,Clove,Cinnamon, Nutmeg
3/4 cup Buttermilk (3/4 cup milk adds 1 tbsp lemon juice)

Directions:
Line and grease in a 8x8 inch and 8inch baking pan.
Preheat oven to 350 degrees F.
In a bowl, whisk together flour, rava, baking powder, baking soda, Cardamom,Clove,Cinnamon, Nutmeg powder and chopped cashew.
Coat blueberry with some flour.
In an electric stand mixture, fitted with a whisk attachment, beat egg white until form peak, transfer to another bowl.
In an electric stand mixture, fitted with a paddle attachment, beat butter and splenda sugar on medium for 3 minutes.
Add eggs yolk one at a time. beat until combined, stopping and scraping down the sides of the bowl with a rubber spatula.
With the mixture on low, slowly add egg whites and dry ingredients alternately.
Using a rubber spatula, stop the mixture and scrape the sides of the bowl to ensure everything is moistened.
Add the buttermilk and beat until just combined.
Add flour coated blueberry.
With a mixture on low speed, beat until moistened, stopping and scraping down the sides of the bowl, using rubber spatula.
Stir in the vanilla mix well.
Pour cake mixture into the prepared baking pan. Bake 350 degrees F in the oven for 30 35 minutes, until toothpick inserted it come out clean.
Enjoy!