Crispy millet and orange skillet cake with toasted yogurt cream and spiced black grapes
An original dessert with contrasting textures: a golden millet and semolina skillet cake scented with orange, topped with warm black grapes in gentle spices and a lightly toasted yogurt cream. Comforting, elegant, and easy to serve warm.
Ingredients
- 180 g cooked millet (cold or at room temperature)
- 70 g fine semolina (for dar estructura)
- 30 g all-purpose flour (tamizada)
- 80 g brown sugar (divided)
- 5 g baking powder
- 1 g fine salt
- 2 unit eggs (large)
- 120 ml milk
- 45 g melted butter (more extra for engrasar)
- 1 cda orange zest (finely grated)
- 5 ml vanilla extract
- 300 g black grapes (without semillas, whole or partidas por the mitad)
- 30 ml honey
- 2 g ground cinnamon
- 1 g ground cardamom
- 30 ml orange juice (freshly squeezed)
- 180 g plain Greek yogurt
- 20 g powdered sugar
- 25 g sliced almonds (tostadas)
- 10 ml neutral oil (for the pan or molde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 375 °F / 190 °C. Lightly grease a 22 cm ovenproof skillet or similar round pan with the neutral oil and a little butter.
- 2
2. In a large bowl, combine the cooked millet, fine semolina, all-purpose flour, 50 g of the brown sugar, baking powder, and fine salt.
- 3
3. In another bowl, whisk the eggs with the milk, melted butter, orange zest, and vanilla extract. Add this mixture to the dry ingredients and stir until you have a thick, even batter.
- 4
4. Pour the batter into the prepared skillet and smooth the top. Bake for 20 to 24 minutes at 375 °F / 190 °C, until the cake is golden around the edges and set in the center.
- 5
5. While it bakes, place the black grapes on a small baking tray or dish. Toss them with the honey, the remaining brown sugar, ground cinnamon, ground cardamom, and orange juice.
- 6
6. Put the grapes in the oven alongside the cake for the last 12 to 15 minutes of baking, still at 375 °F / 190 °C, until glossy, juicy, and just beginning to wrinkle.
- 7
7. Mix the plain Greek yogurt with the powdered sugar in a heatproof dish and spread it into a thick layer in a small baking dish. Place it in the oven for 4 to 5 minutes at 375 °F / 190 °C, just to warm it and give the surface a light toasted touch.
- 8
8. Remove the cake, grapes, and yogurt cream from the oven. Let the cake rest for 5 minutes so it can finish setting.
- 9
9. Serve the warm cake topped with spoonfuls of toasted yogurt cream, the spiced black grapes, and their juices. Finish with the toasted sliced almonds over the top.
- 10
10. If desired, add a little extra orange zest when serving to enhance the citrus aroma.
Chef tips
For crispier edges, bake the cake in a preheated cast-iron skillet. Do not overcook the grapes; they should hold their shape to contrast with the soft cream.
Substitutions
You can swap the almonds for chopped hazelnuts for a different toasted note. Cooked millet may be replaced with cooked couscous, though the final texture will be less pleasantly grainy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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