for 12 pieces

Millet

8 dl	milk
200 g	yellow millet
80 g	light sultanas
1	vanilla pod, cut lenghtwise, seeds scratched out

Cake mixture

80 g	butter, soft
120 g	sugar
3	eggs
1	organic lemon, grated zest and 2 tbsp of juice
150 g	shelled ground almonds
1 tsp	baking powder
½ tsp	sodium bicarbonate
¼ tsp	salt

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.

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