Lemon Millet Fig Cake with Walnuts and Candied Ginger

Ingredients

• 1 1/2 cups spelt or whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup raw honey
• 1/3 cup extra virgin olive oil
• 2 tsp pure vanilla extract
• 1 tsp pure lemon extract
• 3 tsp fresh lemon zest
• 1/2 cup buttermilk (or whole milk with 1 1/2 tsp 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
• 1/4 cup raw honey
• 1 tbsp fresh lemon juice

Instructions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Combine the flour, baking soda, baking powder and salt in a bowl and set aside.

3. 3

   In a separate bowl, beat the eggs with the honey and olive oil then add the vanilla, lemon extract and lemon zest.

4. 4

   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.

5. 5

   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.

6. 6

   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.

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