Lemon Millet Fig Cake with Walnuts and Candied Ginger
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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!
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!
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!
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Lemon Millet Fig Cake with Walnuts and Candied Ginger
Ingredients
- 1 1/2 cups spelt or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup extra virgin olive oil
- 1/3 cup raw honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure lemon extract
- 3 teaspoons fresh lemon zest
- 1/2 cup buttermilk (or whole milk with 1 1/2 teaspoon white vinegar stirred in and left to sit for 5-10 minutes)
- 1 cup cooked millet, cooled (can substitute quinoa)
- 1/2 cup chopped walnuts
- 1 1/4 cups chopped dried figs
- 1/4 cup chopped candied ginger
- For the Honey Lemon Glaze:
- 1/4 cup raw honey
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Combine the flour, baking soda, baking powder and salt 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. The batter will be very thick.
- Spread the batter into a greased 8x8 inch pan.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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Thanks for sharing your recipe! I’m sure this cake will be a hit with my family and friends.
Can you share the shelflife of this cake. Going yo try this recipe.
Hi Rekha, it will keep for about 4 days. A little longer if you store it in the fridge.
Oops, I forgot to give the 5 star rating and one more sub! Instead of buttermilk I did an almond milk/cider vinegar mix. I did use the candied ginger…so good…but these would be nice without as well.
Rarely do I comment on a recipe I use whether I love it or not. BUT this recipe is the best tasting and best ingredients for an ‘O’ Blood type diet using the spelt flour. They are so delicious! I did make a couple of substitutions…a small banana for the honey (totally sugarless now and I had an overripe banana I had to use!), left out the vanilla and lemon extract ( I was out!) and squeezed in 1/2 a lemon. Also I made muffins instead of cake and omitted the glaze. I am making another batch already. Yummers!
Fantastic, Marg, I’m so glad you enjoyed this and appreciate your feedback, thank you!
Hi,
I cant resist myself trying this wonderful healthy recipe. I dont have candied ginger, shall i replace it with ginger powder and added sugar? If so, could you please suggest me the quantities for ginger powder and sugar? THanks
Hi Saras, ginger powder won’t have the same flavor or effect but if you do add some I’d aim for 1/2 teaspoon to no more than 1 teaspoon. You can also make your own candied ginger if you have the time and inclination: https://www.daringgourmet.com/how-to-make-crystallized-ginger/. Another alternative would be to add chopped candied lemon peel instead.
Thank you for your suggestions! In the meantime I couldn’t resist myself to bake with quinoa, since I had saved two of your quinoa recipes from long time. So tried your https://www.daringgourmet.com/honey-olive-quinoa-cake/ with some tweaks. Will post my comment there. Thanks again!
I have just found your web site and wanted to make the lemon millet fig cake with walnuts and candied ginger but I don’t have any millet in stock and would like to substitute it for something else please can you suggest anything. Can I use more spelt flour ?
Hi Janet, the cooked grains add moistness and texture to the cake – another great option is substituting the same amount of cooked quinoa. You can add a little extra flour instead if you prefer, but not too much or you risk having a dry cake.
Thanks so much for sharing! I can’t wait to try it out!
Heating honey turns it toxic
The general consensus is that there are no convincing studies to confirm that. What does seem to be the case is that heating honey damages some of its nutrients.
Lovely recipe, millet is super delicious and underutilized!
It really is! I love experimenting with the whole range of grains, so many great options out there.
I love how healthy this is! I’ve got to try baking with millet
Delicious fall comfort baking. Love it!
For sure, Maris! My kitchen smelled heavenly!
The only good thing about cooling temps?? Beautiful cakes such as THIS! I love those flavors!
Thanks, Katerina! I agree, there’s nothing like cool weather to get you in the mood for baking!
This looks awesome! I love that it uses millet.
It’s so fun incorporating grains into baking!
It looks great. We eat a lot of millet mostly as casserole with lots of veggies but I have never thought of baking with it. Great idea!
Thanks, Adina! I love experimenting with a wide variety of grains. I love baking with quinoa and thought I’d try millet – it turned out very nicely!