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
- 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.