Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Millet
Cake mixture
Utensils
One springform pan (approx. 24 cm in diameter), lined with baking paper, sides greased
How it's done
Millet
Pour the milk into a pan, bring to the boil. Reduce the heat, stir in the millet. Add the sultanas, vanilla pod and seeds, simmer for approx. 12 mins. until soft, stirring occasionally. Remove the vanilla pod, spread the millet approx. 1 cm thick on a baking tray, allow to cool for approx. 15 mins.
Cake mixture
Place the butter and sugar in a bowl, beat using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the lemon zest and juice. Add the almonds and all the other ingredients up to and including the salt along with the cooled millet, mix. Transfer the cake mixture to the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
| Tip: | Dust the cake with a little icing sugar. |
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