Gâteau de Mil Mauritanien
The Quirky Foodster Team
Ingredients
- Millet flour — 2 cups (280 g / 10 oz)
- Sugar — 1/2 cup (100 g / 3.5 oz)
- Honey — 1/4 cup (85 g / 3 oz)
- Butter, melted — 1/2 cup (115 g / 4 oz)
- Eggs — 3
- Baking powder — 1 tsp
- Milk — 1/2 cup (120 ml / 4 fl oz)
Method
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Beat the eggs, sugar and honey together until well combined.
- Stir in the melted butter and milk.
- Fold in the millet flour and baking powder until just combined.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 35–40 minutes until golden and a skewer comes out clean.
- Cool for 15 minutes before slicing.
Introduction: A dense, lightly sweetened millet cake flavoured with honey, a traditional treat for special gatherings.
Cultural Background: Millet, so central to daily Mauritanian cooking, is also baked into this simple cake for celebrations, its natural nutty flavour brought out with honey and a touch of butter.
Tips: Don’t overmix once the flour is added, to keep the cake tender. Let the cake cool slightly before cutting for the cleanest slices.
Variations: Add a handful of chopped dates or raisins to the batter. Drizzle with extra honey just before serving.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 15–20 seconds, or serve at room temperature.
Nutrition: Per serving (approx.): 290 kcal, 5 g protein, 14 g fat, 38 g carbohydrate.
FAQs:
Q: Can I use sorghum flour instead of millet?
A: Yes, it will give a similar texture with a slightly
Q: Is this cake very sweet?
A: It has a moderate sweetness from the honey and sugar, less sweet
- Millet flour — 2 cups (280 g / 10 oz)
- Sugar — 1/2 cup (100 g / 3.5 oz)
- Honey — 1/4 cup (85 g / 3 oz)
- Butter, melted — 1/2 cup (115 g / 4 oz)
- Eggs — 3
- Baking powder — 1 tsp
- Milk — 1/2 cup (120 ml / 4 fl oz)
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