Welcome to our kitchen! Today, we’re combining the delightful tartness of raspberries with the nutty flavor of millet in a delicious Raspberry Millet Cake. This cake is perfect for showcasing fresh raspberries when they are in season, but frozen raspberries work beautifully too. Let’s dive into this delightful recipe!

Ingredients:

• Dry Ingredients:
  • 1 cup millet flour
  • 1 cup all-purpose flour (or whole wheat flour)
  • 1 cup granulated sugar (or coconut sugar for a healthier option)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk (dairy or plant-based)
  • Zest of 1 lemon (optional, for added flavor)
• Raspberries:
  • 1 1/2 cups fresh raspberries (or frozen, do not thaw)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square cake pan.
2. Prepare the Raspberries: If using fresh raspberries, rinse them gently and pat them dry with paper towels. If using frozen raspberries, do not thaw them before using.
3. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the millet flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
4. Mix the Wet Ingredients: In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest (if using). Gradually add the milk, mixing until smooth.
5. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
6. Fold in Raspberries: Gently fold the raspberries into the batter until evenly distributed. Some raspberries may break apart slightly, which is okay and adds to the berry goodness!
7. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly with a spatula.
8. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your Raspberry Millet Cake. Enjoy it plain or with a dusting of powdered sugar.

Tips and Variations:

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free Version: Use dairy-free butter and milk alternatives.
• Enhanced Flavor: Add a teaspoon of almond extract for a different twist.
• Nutty Addition: Fold in 1/2 cup of chopped almonds or pecans for added crunch and flavor.

This Raspberry Millet Cake is a celebration of summer flavors with a delightful blend of tart raspberries and nutty millet. It’s perfect for a casual dessert or a special occasion, and its moist texture and burst of berry goodness will surely make it a favorite in your home. Enjoy baking and savoring this delicious cake!