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Millet Cake Recipe

The following millet cake recipe evolved from the rice cake recipe. It is a great dish to prepare as a special breakfast or for when on holiday. Filled into muffin forms the millet cake is also a great addition to any lunch box during the week as a, gluten free, sweet and fruity treat.

The millet cake can form the base for many of your favorite fruits. In our example apples and pears are shown. These can be served topped with feijoa purée or feijoa syrup or even a vanilla sauce.

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millet cake

Millet cake recipe ingredient list:

Serves 3

For a round casserole form 21 cm in diameter, or 12 muffin forms

millet grain and flourMillet
waterWater
sugarSugar
vanillaVanilla
lemonLemon
Chicken eggEgg
butterButter
  • 1 1/2 cups of millet
  • 3 cups of water
  • 50g of vanilla sugar
  • The zest of 1 lemon
  • 4 eggs separated into egg yolks and egg whites
  • 1 teaspoon of coconut oil or butter to grease the oven dish

Topping:

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appleApple

or

feijoaFeijoa

or

pearPear

Apples, feijoas, pears

Step by step method:

  1. Boil the water, add the washed millet and let it simmer on the lowest heat for about 20 minutes or until the water is completely soaked up by the millet. Take the millet from the heat and let it cool down.
  2. Grease the heat proofed round casserole dish. If you use muffin forms made of glass grease and dust them with a flour of your choice to ensure you can take the muffins out easily.
  3. Peel the apples use as many as you want to place on top (It can be any other fruit you would like for topping). In our case we used one large and on small apple.
  4. Pre-heat the oven to 180C°. Convert!
  5. Take two mixing bowls and separate the three egg yolks and egg whites into the bowls.
  6. Mix the egg whites until peaks form and set aside. Briefly mix or whisk the three egg yolks before working them under the cooled down millet with fifty grams of vanilla sugar and the zest of one lemon.
  7. The last step is, using a spoon or a spatula to fold the stiffened egg whites under the millet and egg yolk mixture.
  8. Spoon the millet into the casserole or muffin form and press your chosen fruit in.
  9. Bake for 40 minutes at 180C°.

Millet cake serving suggestions:

Warm, topped with puréed feijoas. Just spoon out ripe feijoa fruits and purée about 500ml.

Warm homemade vanilla sauce is certainly a nice idea too.

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