Millet cake

Name: Millet cake
Prep time: 20 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Cuisine: Sénégal
Ingredients: 150 g fine food-grade pearl millet flour; 100 g plain wheat flour; 2 eggs, about 100 g without shells; 125 g plain yogurt from pasteurized milk; 100 g sugar; 60 ml neutral oil, including 5 ml for tin; 100 ml pasteurized milk; 8 g baking powder; ½ teaspoon vanilla; 1 pinch salt

🍰 Oven-baked pearl-millet, wheat and yogurt cake with a fine rustic crumb.

Ingredients

150 g fine food-grade pearl millet flour
100 g plain wheat flour
2 eggs, about 100 g without shells
125 g plain yogurt from pasteurized milk
100 g sugar
60 ml neutral oil, including 5 ml for tin
100 ml pasteurized milk
8 g baking powder
½ teaspoon vanilla
1 pinch salt

Preparation

Heat oven to 180°C. Grease a 20 cm round tin with 5 ml taken from the total 60 ml oil and line base with baking paper.

Sift millet flour, wheat flour and baking powder; mix in salt.

Whisk eggs and 100 g sugar about 2 minutes. Add yogurt, vanilla and remaining 55 ml oil.

Fold in powders in two batches alternating with 100 ml milk. Mix only until combined and never taste raw batter.

Pour immediately into tin and bake center shelf about 35–40 minutes. A clean blade at center must show no raw batter; extend in short intervals if needed.

Rest in tin 10 minutes, unmold onto rack and wait at least 10 more. Full cooling gives neater slices.

Cut eight equal portions. Fruit, frosting, cream and drinks are excluded.