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Homemade Lemon Millet Fig Cake with Walnuts and Candied Ginger photo

Lemon Millet Fig Cake with Walnuts and Candied Ginger

This Lemon Millet Fig Cake is a delightful blend of sweet figs and zesty lemon! A healthy dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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

Equipment

  • Mixing bowls
  • Whisk
  • Baking pan
  • Spatula
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. Step 2: Prepare Your Baking Pan - Grease your chosen baking pan with olive oil or line it with parchment paper for easy removal.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Notes

  • 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.
  • Make sure your millet is fully cooked and cooled before adding it to the batter to prevent excess moisture.