I’ve partnered with The J.M. Smucker Company to bring you this post.
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.
Along the same lines are my Whole Grain Almond Fruit Bars which were inspired by seeing Smucker’s new Fruit & Honey fruit spreads while shopping at my local Fred Meyer. I avoid 95% of what’s on the jam shelves because they’re usually laden with high fructose corn syrup. So I’m always happy to see options out there that are sweetened with honey, like these jams.
Let’s talk about today’s recipe. 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!
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.
Lemon Millet Fig Cake with Walnuts and Candied Ginger
- 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
- 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.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company®. As always, all opinions are 100% my own.