A gorgeous Berry Millet Cake
Berry Millet Cake is a gorgeous dessert we sometimes make as a sweet dinner for our kids. In summer, we love to add fresh berries. These are the top reasons why we adore this recipe:
- the millet cake is golden brown on top and juicy, soft, and delicious inside
- a gorgeous fruity flavor here and there
- this recipe is simple and great for any day
- kids and adults like it
- if there's any leftovers, you can easily store them in the fridge or freezer
- gluten-free
MAKE AHEAD, STORE, OR FREEZE
Feel free to make this Berry Millet Cake partially up to a day ahead. Cook the millet, bring to room temperature, then store in the fridge until needed. The next day follow the recipe to finish the pudding.
Keep this delicious Berry Millet Cake in an airtight container or covered in a baking dish in the fridge for up to 3 days. Before serving, reheat in the oven or microwave or eat cold.
We can freeze the cake too. Place them in a freezer bag or freezer container—place it in the freezer for up to 3 months. Before serving, defrost at room temperature or overnight in the fridge. Before serving, reheat in the oven for 5 minutes at 180 °C / 350 °F or in a microwave.
How to make Berry Millet Cake at home (video)
Check this quick video to master this recipe for Berry Millet Cake at home.
Next, make these delicious desserts
- Baked Rice Pudding
- Prekmurska gibanica
- Carrot Cake with Cream Cheese Frosting
- German Poppy Seed Cake
- Walnut Baklava
- Ricotta Crepe Gratin
- Slovenian Apple Dumplings
In collaborations with Žito d.o.o.
METHOD
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cook the millet
Add the millet to a sieve and rinse under running water. Pout the milk into a pot and add the rinsed millet. Place on the stove; add salt, vanilla sugar, and butter. Bring to a boil, then simmer for 20 - 25 minutes. Set aside to cool to room temperature. The fastest way to do that is to arrange it all over a baking sheet in a thin layer.
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millet cake
Add the egg whites to a large bowl and beat until stiff peaks form. Add the egg yolks, sugar, and vanilla sugar into a separate bowl. Beat until the mixture is smooth, for about 5 minutes. Add the millet and cold butter and stir with a spatula. Gently fold the stiff egg whites to get a smooth, airy mixture.
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bake and serve
Set a rack in the middle of the oven and preheat it to 180 °C / 350 °F. Grease a 20 cm x 30 cm (8-inch x 12-inch) deep baking dish with butter. Pour the millet cake batter into the prepared baking dish. Arrange the raspberries, blueberries, almonds, and coconut flour on top. Place in the preheat oven and bake for 40 - 45 minutes at 180 °C / 350 °F. Once the cake cools, cut it into eight slices. Dust with powdered sugar and serve with fresh berries.
