Name: Lemon Millet Fig Cake with Walnuts and Candied Ginger
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

If you’re looking for a delightful dessert that balances the sweetness of figs with the zesty brightness of lemon, look no further than this Lemon Millet Fig Cake with Walnuts and Candied Ginger. This cake is not only a feast for the eyes, with its golden hue and specks of vibrant citrus and ginger, but it also offers a wholesome bite thanks to the inclusion of millet and nuts. Perfect for a cozy afternoon tea or a special occasion, this cake is sure to impress your family and friends.

Why Lemon Millet Fig Cake with Walnuts and Candied Ginger is Worth Your Time

The combination of flavors in this Lemon Millet Fig Cake with Walnuts and Candied Ginger is nothing short of magical. The nuttiness of millet paired with the earthy sweetness of dried figs creates a cake that is not overly sweet, allowing the fresh lemon and spicy candied ginger to shine through. Not to mention, millet is a gluten-free grain that adds a unique texture and nutritional value to the cake. Whether you’re a seasoned baker or trying your hand at baking for the first time, this cake is approachable and rewarding.

The Ingredient Lineup

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

Prep & Cook Tools

Mixing bowls: For combining your wet and dry ingredients.
Whisk: Essential for incorporating air into the batter.
Baking pan: A 9-inch round or square pan works well for this recipe.
Spatula: To fold in the millet, nuts, figs, and ginger gently.
Cooling rack: Allows the cake to cool evenly after baking.

Mastering Lemon Millet Fig Cake with Walnuts and Candied Ginger: How-To

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.

Step 2: Prepare Your Baking Pan

Grease your chosen baking pan with olive oil or line it with parchment paper for easy removal.

Step 3: Combine Dry Ingredients

In a mixing bowl, whisk together the spelt or whole wheat flour, baking powder, baking soda, and salt until well combined.

Step 4: Mix Wet Ingredients

In a separate bowl, beat the eggs and then add in the extra virgin olive oil, raw honey, vanilla extract, lemon extract, and fresh lemon zest. Whisk until the mixture is smooth and all ingredients are fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Add Buttermilk and Millet

Stir in the buttermilk and the cooled cooked millet until just combined. This will keep your cake moist and fluffy.

Step 7: Fold in Nuts, Figs, and Ginger

Gently fold in the chopped walnuts, dried figs, and candied ginger. These ingredients add texture and flavor that elevate your cake.

Step 8: Bake the Cake

Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Glaze

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. While the cake cools, prepare the honey lemon glaze by whisking together the raw honey and fresh lemon juice until smooth. Drizzle the glaze over the cooled cake for a sweet and tangy finish.

Dairy-Free/Gluten-Free Swaps

For a dairy-free version, use almond milk or coconut milk in place of buttermilk.
To make it gluten-free, substitute spelt or whole wheat flour with a gluten-free flour blend.
Ensure that your candied ginger is gluten-free, as some brands may contain gluten as a preservative.

Easy-to-Miss Gotchas

Make sure your millet is fully cooked and cooled before adding it to the batter; this prevents excess moisture from affecting the cake’s texture.
Don’t skip the lemon zest; it adds a wonderful flavor that balances the sweetness of the figs and honey.
Be cautious with the mixing; overmixing can lead to a dense cake.

Refrigerate, Freeze, Reheat

The Lemon Millet Fig Cake with Walnuts and Candied Ginger can be stored in the refrigerator for up to five days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap and then in foil. To reheat, simply let it thaw in the refrigerator overnight and warm it in the oven at a low temperature.

Reader Q&A

Can I use fresh figs instead of dried?

Fresh figs would provide a different texture and moisture level. If you choose to use fresh figs, consider reducing the buttermilk slightly to account for the additional moisture.

What can I use instead of millet?

Quinoa is a great substitute for millet in this recipe. You may also try using cooked rice, though it will change the texture slightly.

How can I make this cake more lemony?

You can increase the amount of lemon zest and lemon extract if you desire a more pronounced lemon flavor. Additionally, consider adding a touch more lemon juice to the glaze.

Is there a way to make this cake vegan?

To make this cake vegan, replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use maple syrup or agave in place of honey.

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Banana Muffins for a quick breakfast treat.
Berry Upside Down Cake for another delightful dessert option.

In Closing

With its unique blend of flavors and textures, the Lemon Millet Fig Cake with Walnuts and Candied Ginger is a must-try for any baking enthusiast. This cake embodies the essence of wholesome ingredients, and the hint of lemon zest and candied ginger adds a refreshing twist that will keep you coming back for seconds. Enjoy this cake with a cup of tea or serve it as a centerpiece at your next gathering; it’s bound to be a hit!