Caramel Millet Cake By Chef Kavitha Mantha
International Year of the Millets
- Millet CakeWhole Eggs - 3
- Powdered Sugar - 1/2 cup
- Little Millet Powder - 1/2 cup (Fineground millets)
- Oil - 1/2 cup
- Vanilla essence – ½ tsp
- Caramel Nut ToppingCream – ½ cup
- Milk – ½ Cup
- Sugar – ½ Cup
- Nuts – ¾ cup (recommendHazelnut/Almond)
Preheat oven 170 degrees Celsius.
Grind the millet into fine powder and sieve if needed.
Start whisking the whole eggs, preferably using a stand/hand mixer. As the eggs
get bubbles, slowly add sugar in. Continue whisking for 4-5 minutes until egg and
sugar mixture is lighter in colour and almost tripled in size.
Drop the speed of the mixer and lowly pour the oil in until mixed.
Remove the bowl from the hand/stand mixer. Fold the millet powder in three parts
into the egg mixture.
Prep a 3”x6” loaf pan. Pour the mixture and bake for 15-20 minutes, until fluffed
and golden brown. Test to ensure knife comes out clean.
Nut Caramel Topping : Bring the milk, cream and sugar to boil on the gas. Gently mix until the mixture
starts to brown. Once the color changes. It’ll start to thicken. Turn off and add the
nuts of your choice.
Layer the mixture on top of the cake and bake for 15-20 mins at 17 degrees Celsius,
or until golden brown.