I know when we have entered into 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.
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’.
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 and 2 Tablespoons of coconut sugar.
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 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 Tbsp maple syrup (maple syrup can be replaced with ½ cup/50g sugar, add extra ½ cup almond milk)
¼ cup + 2 Tbsp/70g extra virgin olive oil or coconut oil, melted
¼ cup/60g almond milk
1 Tbsp vanilla extract
¼ tsp fine rock salt
8 small plums /240g, pitted and cut into ½-inch slices – If using very juicy plums, allow to drain off the excess liquid for 5 minutes.
for the topping
¼ tsp cinnamon
1 Tbsp brown sugar (optional)
to cook the millet
1. Drain and rinse millet, place in a small pot and pour in ½ cup water. 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 approximately 1 cup plus 2 tablespoons cooked millet.
2. 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
3. Place the flour and baking powder into a medium bowl; stir to combine and set aside.
4. In another bowl, combine the maple syrup, olive oil, almond milk, vanilla and salt.
5. Add the flour mixture, and using a rubber spatula, stir until combined, then fold in the plums, cooked millet and citrus zest, stirring until just combined – be careful not to over-mix.
6. Pour the batter into the baking pan. Sprinkle with cinnamon, remaining 2 tablespoons of millet and the brown sugar.
7. Bake for 30 – 35 minutes. Allow to cool before slicing.
Goodness shared by Stacey
