Seasonal Fruit Millet Cake

Sweetened cooked millet makes a delicious cake topped with beautiful layers of fresh seasonal fruit. Quinoa, polenta, or couscous cooked in amasake or apple juice can be used in place of millet.

Serves: 8Hands-on: 20 minutesTotal: 10 hours 45 minutesDifficulty: Easy

Serves: 8


  • ¾ cup millet
  • 3¾ cups apple juice, divided
  • ½ cup water
  • ⅛ tsp. salt
  • 2 tsp. agar flakes
  • 1 large Golden Delicious apple, cored and sliced
  • 1 medium peach, peeled, pitted, and chopped
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup pitted cherries
  • 3½ Tbsp. kuzu
  • 4 Tbsp. cold water


  • Soak millet overnight in 2¼ cups apple juice. Bring to boil, lower heat, and simmer, covered, for 25 minutes.
  • Pour millet into a 10" tart pan or baking dish, and gently pat millet down with a wet hand to make a crust.
  • To make agar glaze, bring 1½ cups apple juice, water, salt, and agar flakes to boil. Stir to dissolve agar. When agar is dissolved, lower heat, and cook 2 minutes. Add fruit. Mix kuzu in 4 tablespoons cold water. Add kuzu mixture, stirring constantly until mixture becomes clear. Remove from heat and let cool.
  • Arrange fruit over millet crust. Pour glaze over fruit. Chill at least 2 hours in refrigerator until set.