plum millet cake

16th July 2015

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I know when we have entered Summer, as each morning I can pick the first of the Jasmine to place on our altar  – just one perfect flower, but Wow!  Such a scent.

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Jasminum spp

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Using the last of our plums from this tree and sharing them with our friends, neighbours, visiting teachers, and our growing ducklings and swans.

plum millet cake

Makes one 9-inch square pan with 12 square slices

Recipe slightly adapted from ‘At Home in the Wholefood Kitchen’ by Amy Chaplin

I have been making this with raspberries instead of plums.  I use 150 grams frozen/fresh raspberries, following the recipe below, sprinkle the top with flaked almonds instead of cinnamon and 2 Tablespoons of sugar.  It is delicious.

for the millet:

¼ cup/50g millet washed and soaked (if you forget to soak the millet, add 2 Tablespoons extra water).

½ cup/125ml filtered water

for the cake:

1½ cup/210g whole-spelt flour

1 Tbsp aluminium-free baking powder

zest of 1 lemon

zest of 1 orange

¾ cup/185ml plus 2 tablespoon maple syrup (maple syrup can be replaced with ½ cup sugar, increase almond milk to ¾ cup instead of  ¼)

¼ cup/60ml plus 2 tablespoons extra virgin olive oil or melted coconut oil

¼ cup/60ml almond milk

1 Tblsp vanilla extract

¼ tsp fine rock salt

8/340g small plums pitted and cut into ½-inch slices  (If using very juicy plums, allow to drain off excess liquid for 5 minutes)

for the topping:

¼ tsp cinnamon

1 Tblsp brown sugar (optional)

to cook the millet:

Drain and rinse millet.  Place in a small pot, add ½ cup water and salt.  Bring to a boil over high heat; cover pot, reduce heat to low and simmer for 20 minutes.  Remove from heat; let sit for 10 minutes before removing the lid and fluffing up with a fork.  You should have 1 cup plus 2 tablespoons cooked millet.

Preheat the oven to 180C/350F.  Grease a 9-inch square baking dish with oil or for easy removal, line with baking paper.

to prepare the cake:

Place the flour and baking powder into a medium bowl; stir to combine and set aside.  In another bowl, combine the maple syrup, olive oil, almond milk, vanilla and salt.  Add the flour mixture, and using a rubber spatula, stir until combined.  Fold in the plums, 1 cup cooked millet and citrus zest, stirring until just combined – be careful not to over-mix.

Pour the batter into the baking pan.  Sprinkle with cinnamon, remaining 2 tablespoons of millet and the brown sugar.  Bake for 30 – 35 minutes. Allow to cool before slicing.
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Goodness shared by Stacey

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