Lemon Millet Fig Cake with Walnuts and Candied Ginger

Packed full of whole grains, fruits, nuts, healthy oils and no refined sugar, this hearty millet cake will satisfy the sweet tooth without layering on the guilt!

millet cake recipe spelt nuts walnuts figs candied ginger spelt lemon honey

I’ve been baking quite a bit lately, focusing on healthier treats for my kids and family.  Like my Mega Healthy Triple Chocolate Cupcakes, I especially like creating deceptively healthy treats that satisfy the sweet tooth while possessing some redeeming qualities like whole grains, healthy oils, nuts and not refined sugars.

If you’re health-conscious but still like to indulge, here is something you can enjoy without feeling too guilty.  Made with 100% whole grains and healthy oils, no refined sugar, and packed with millet, fruits and nuts, this is a dessert you can actually feel good about eating.

My 6 and 8 year olds inhale this stuff and, unlike many desserts, I’m more than happy to pass it their way because it’s packed with healthy ingredients.

I like to bake and cook with a large variety of grains and this cake features millet, an ancient grain that is rich in B vitamins, iron, calcium, zinc and magnesium.

This cake is best eaten fresh out of the oven while it’s still warm and moist.  This recipe calls for figs but you can use dates or prunes instead.  And you can also throw in a few raisins if you like.  Hazelnuts are another great option instead of walnuts.

Whichever substitutions you use, before long long you’ll be enjoying a slice of this warm, hearty cake fresh from the oven!

millet cake recipe spelt nuts walnuts figs candied ginger spelt lemon honey olive oil

Lemon Millet Fig Cake with Walnuts and Candied Ginger Recipe

Let’s get started!

Cook the millet and set aside to cool until ready to use.

Combine the dry ingredients in a bowl and set aside.

In a separate bowl, beat the eggs with the honey and olive oil then add the vanilla, lemon extract and lemon zest.  Beating just until combined between additions, add half of the flour mixture, then half of the buttermilk and repeat.  Be careful not to over-beat.  Stir in the millet, chopped figs, candied ginger and walnuts.

You’ll have a very thick batter.

Spread the batter into a greased 8×8 inch pan.  I use and recommend Magic Line’s pan.

In an oven preheated to 350 degrees F, bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Heat the honey and lemon juice for 30 seconds on HIGH in the microwave.  Use a fork to pierce holes throughout the cake. While the cake is still hot, pour the warmed honey over the cake, using a knife to evenly guide it.

Let the cake sit for about 10 minutes and then cut into squares and serve while still warm.

Enjoy!

millet cake recipe spelt nuts walnuts figs candied ginger spelt lemon honey olive oil

millet cake recipe spelt nuts walnuts figs candied ginger spelt lemon honey olive oil

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