Desserts
Gâteau de Mil
Ingredients
- - 200g (1 2/3 cups) millet flour
- - 100g (1/2 cup) sugar
- - 2 large eggs
- - 100ml (1/3 cup + 1 tbsp) vegetable oil
- - 125ml (1/2 cup) milk
- - 1 tsp baking powder
- - 1/4 tsp salt
- - 1/2 tsp vanilla extract
Method
- Preheat the oven to 180°C (355°F) and grease and line the cake tin.
- In a large bowl, whisk together the sugar, eggs and oil until well combined.
- Stir in the milk and vanilla extract.
- In a separate bowl, mix the millet flour, baking powder and salt.
- Fold the dry ingredients into the wet mixture until just combined and smooth.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 30-35 minutes, until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before serving.
Introduction: A dense, lightly sweet millet cake enjoyed as a treat during celebrations and family gatherings, reflecting the adaptation of French colonial baking traditions to Chad's local grains.
Cultural Background: A dense, lightly sweet millet cake enjoyed as a treat during celebrations and family gatherings, reflecting the adaptation of French colonial baking traditions to Chad's local grains. It is often served with tea in the late afternoon.
Tips: Do not overmix once the flour is added, as this can make the cake dense. Check for doneness a few minutes early, since millet flour can bake slightly faster than wheat flour.
Variations: Add a handful of raisins or chopped dates to the batter for extra sweetness. A dusting of icing sugar makes an attractive simple finish. Already vegetarian; use a flax-egg substitute and plant-based milk for a vegan version.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: This cake is served at room temperature and does not require reheating; a brief warm in a low oven can freshen slightly stale slices.
Nutrition: Approx. 240 kcal, 4g protein, 30g carbohydrate, 12g fat per slice (based on 8 slices).
FAQs
Q: Can I use a mix of millet and wheat flour?
A: Yes, a half-and-half blend gives a slightly lighter crumb while retaining the traditional millet flavour.
Q: Can this cake be made dairy-free?
A: Yes, substitute the milk with a plant-based alternative with no other changes needed.