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)


  1. Rinse millet in cold water. Put in saucepan with 6 cups of water, pinch of salt and ground poppyseed.
  2. Boil for 20 minutes or until water is gone. Do not stir!
  3. Rinse raisins in hot water, add mirin (or rum) and leave to soak.
  4. Wash lemon, grate peel, squeze out juice.
  5. Preheat oven.
  6. Add buckwheat flour, lemon peel and juice, syrup, spices and oil to the mixture of boiled millet with poppyseed. Stir properly.
  7. Move mixture onto tray (greased and floured) and flatten with wet hands.
  8. 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.
  9. 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.