Millet Porridge Pie
Description
Since most recipes with fresh berries and fruits are unavailable in winter unless you've stocked up on frozen ones, why not use dried fruits instead? This cake is based on millet porridge, mixed with whole grain flour and dried fruits. The mixture is placed in a baking dish, baked, then soaked in syrup before serving. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Set aside the cooked millet porridge to cool (cook it in boiling water in a 1:2 ratio).
- 2
Step 2
2. Mix the flour, baking powder, baking soda, and salt.
- 3
Step 3
3. In another bowl, mix the eggs, honey (1/3 cup), vegetable oil, add vanilla and lemon extract, 3 teaspoons of lemon zest, and beat until smooth. Add half of the flour mixture, then pour in the buttermilk (kefir), followed by the remaining flour mixture, and mix. Add the porridge, chopped figs, ginger, and coarsely chopped nuts.
- 4
Step 4
4. Mix the resulting mixture.
- 5
Step 5
5. Grease the baking pan with butter, place the prepared dough into it, and spread it out into an even layer.
- 6
Step 6
6. Bake in a preheated oven at 180 degrees for about 30 minutes.
- 7
Step 7
7. For the syrup: mix the remaining honey with lemon juice and warm in the microwave.
- 8
Step 8
8. Use a fork to poke holes all over the pie.
- 9
Step 9
9. Pour the lemon-honey syrup and let it sit for 10-15 minutes.
- 10
Step 10
10. Cut the pie into pieces and serve, either still warm or after it has cooled down.