one cake tray 1.5 inches deep
- 2 cups millet
- 6 cups cold water
- pinch of salt
- 2 cups ground poppyseed
- 1 cup buckwheat flour
- 1/2 litre hot water
- 200 g raisins
- 1 tablespoon mirin (or high quality rum)
- 1 – 2 tablespoons gingerbread spices (20 g)
- 1 lemon organic
- 2 tablespoons oil
- 200 g wheat syrup (or rice syrup or barley malt depending on your gluten tolerance)
- Rinse millet in cold water. Put in saucepan with 6 cups of water, pinch of salt and ground poppyseed.
- Boil for 20 minutes or until water is gone. Do not stir!
- Rinse raisins in hot water, add mirin (or rum) and leave to soak.
- Wash lemon, grate peel, squeze out juice.
- Preheat oven.
- Add buckwheat flour, lemon peel and juice, syrup, spices and oil to the mixture of boiled millet with poppyseed. Stir properly.
- Move mixture onto tray (greased and floured) and flatten with wet hands.
- Bake for approx. 20 minutes on 180 °C. To test if it is ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready.
- Cut and serve after cooling down.
- If you’re gluten-sensitive, other types of gluten-free flour may be used, such as corn, rice, Indian millet or their combination. Wheat syrup is gluten-free, so you can use it as a sweatener.
- Spelt flour may be used if you’re ok with gluten. You can use malt as a sweatener.
- You can fancy up the cake by adding chocolate sauce or coating.
- If you like your cake sweeter, you might need to add more raisins or syrup or malt.
- The cake might be used as a base for a round birthday cake. In this case you will need to adjust the quantity to half.
- Dessert is suitable for children aged 1,5 years and over.