Lemon Millet Fig Cake with Walnuts and Candied Ginger

Name: Lemon Millet Fig Cake with Walnuts and Candied Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
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; 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

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12 servings
Calories
280 kcal
Course
Dessert

Lemon Millet Fig Cake with Walnuts and Candied Ginger

Nevaeh Sloan

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Packed full of whole grains, nuts, fruits, honey, healthy oils and made without refined sugars, this hearty cake will satisfy the sweet tooth without all the guilt!

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Ingredients

Servings

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

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Instructions

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.

Nutrition Information

Show Details

Calories 280kcal (14%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 28mg (9%) Sodium 165mg (7%) Potassium 219mg (6%) Fiber 4g (16%) Sugar 24g (48%) Vitamin A 55IU (1%) Vitamin C 1.3mg (1%) Calcium 63mg (6%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 280 kcal

% Daily Value*

Calories	280kcal	14%
Carbohydrates	41g	14%
Protein	5g	10%
Fat	11g	17%
Saturated Fat	1g	5%
Cholesterol	28mg	9%
Sodium	165mg	7%
Potassium	219mg	5%
Fiber	4g	16%
Sugar	24g	48%
Vitamin A	55IU	1%
Vitamin C	1.3mg	1%
Calcium	63mg	6%
Iron	1.7mg	9%