Preheat the oven at 180 degrees Celsius for 15 minutes. Grease the cake pan or line it with the help of parchment paper.

Sieve the whole wheat flour, ragi flour, custard powder, spice mix, baking powder and pinch of salt together 2-3 times in a larger bowl. Our dry ingredients are ready.

Put the jaggery powder in another bowl, add the orange juice and oil and whisk well until the jaggery powder dissolves completely in the orange juice.

To this mix add the vanilla extract and blend well. Our wet ingredients are ready.

Mix the wet and dry ingredients and blend well to get a lump-free batter.

To the bowl of dry fruits and nuts, add 1 teaspoon of whole wheat flour and mix well. Add the nuts and dry fruits to the cake batter. Blend well with a spatula or whisk.

Now add the blanched slivered almonds to the batter and mix well.

Pour the batter in a greased cake pan. Tap the cake pan once or twice to remove any trapped air bubbles.

Bake the cake at 180 degrees Celsius in a preheated oven for 30-35 minutes. Keep a check after 25 minutes as the temperature may vary from oven to oven. To check if the cake is done, insert a toothpick in the center of the cake. If the tooth pick comes out clean, the cake is done. If there is some batter sticking to the toothpick, bake the cake for another 5 minutes.

Cool on a wire rack and slice into pieces.