Millet Apple Cake with Lemon Yogurt Sauce

Name: Millet Apple Cake with Lemon Yogurt Sauce
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 slices with lemon yogurt sauce
Ingredients: Millet Apple Cake; 250 g Dry millet; 500 g Water; 1 g, or a small pinch Salt; 500 g Apples, peeled and cored; 2 pcs Large eggs; 100 g Sugar; 250 g Cottage cheese; 100 g Sour cream; Butter for greasing the pan; Lemon Yogurt Sauce; 400 g Greek yogurt; 80 g Milk; 25 g Honey; ½ lemon Lemon zest; a small squeeze Fresh lemon juice

Soft, moist, and full of apples, this millet apple cake is a little different from a traditional apple cake. Cooked millet gives it a tender texture, while cottage cheese and sour cream keep it creamy and light.

I like to serve it with a simple lemon yogurt sauce. The fresh lemon zest and a little lemon juice balance the sweetness of the cake and make the whole dessert feel lighter.

It uses simple ingredients, requires no special equipment, and is a great way to use apples when you have plenty at home.

Servings: 12 slices
Prep time: 25 minutes
Resting time: 15 minutes
Calories: Approximately 220 kcal per serving, including sauce

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Millet Apple Cake with Lemon Yogurt Sauce served with lemon yogurt sauce

Desserts

Prep time
25 minutes

Cook time
45 minutes

Total time
About 1 hour 25 minutes

Approx. calories
230 kcal
per serving

Ingredients Instructions Video Tips

Ingredients

Choose your units:

Ingredients (for 12 slices with lemon yogurt sauce):

Millet Apple Cake:
Dry millet: 250 g
Water: 500 g
Salt: 1 g, or a small pinch
Apples, peeled and cored: 500 g
Large eggs: 2 pcs
Sugar: 100 g
Cottage cheese: 250 g
Sour cream: 100 g
Butter for greasing the pan:
Lemon Yogurt Sauce:
Greek yogurt: 400 g
Milk: 80 g
Honey: 25 g
Lemon zest: ½ lemon
Fresh lemon juice: a small squeeze

Equipment

Medium saucepan

Mixing bowls

Electric hand mixer

Grater

Spatula

24 cm / 9.5-inch baking pan

Small whisk

Vasko’s Tips

The cake is naturally quite moist because it contains a large amount of grated apple. Letting it rest after baking makes it easier to slice.

You can serve it warm, at room temperature, or chilled. Store leftovers covered in the refrigerator for up to about 3 days.

The lemon yogurt sauce is best stored separately and added just before serving.

Instructions

1. Cook the millet

Millet cooking in a saucepan for Millet Apple Cake

Rinse the millet thoroughly under running water. Transfer it to a saucepan and add 500 g of water and a small pinch of salt. Bring to a boil, then reduce the heat and cook gently until the millet is tender and the water has been absorbed, about 15–20 minutes. If the millet becomes dry before it is completely tender, add a small splash of water. Remove from the heat and allow it to cool slightly.

2. Prepare the apples

Preparing and coring apples for Millet Apple Cake

Peel and core the apples. You need 500 g of cleaned apples. Grate them using the coarse side of a grater and set aside.

3. Whip the egg whites

Separate the eggs. Whip the egg whites first until they form firm peaks. Transfer them to another bowl and set aside. Tip: Whipping the whites first means you can use the same beaters for the yolks without washing them in between.

4. Beat the egg yolks and sugar

Beating egg yolks and sugar with an electric hand mixer

Add the sugar to the egg yolks. Beat for about 2–3 minutes until the mixture becomes lighter in color and slightly fluffy.

5. Add the dairy

Add the cottage cheese and sour cream. Mix until everything is well combined.

6. Add the millet and apples

Millet and grated apples mixed into the cake batter

Add the slightly cooled cooked millet and mix it into the batter. Then add the grated apples and mix until evenly distributed.

7. Fold in the egg whites

Add the whipped egg whites in two or three additions. Gently fold them into the mixture with a spatula. Try not to overmix — keeping some air in the mixture will give the cake a lighter texture.

8. Bake

Millet apple cake batter spread in a baking pan before baking

Preheat the oven to 180°C / 350°F. Lightly butter a 24 cm / 9.5-inch baking pan. Transfer the mixture into the pan and spread it evenly. Bake for approximately 40–45 minutes, or until the top is golden and the center is set. Allow the cake to rest for about 10–15 minutes before slicing.

9. Make the Lemon Yogurt Sauce

Add the Greek yogurt, milk, honey, lemon zest, and a small squeeze of lemon juice to a bowl. Whisk until smooth. The sauce should be creamy but loose enough to slowly run down the sides of the cake. If it is too thick, simply add a little more milk.

10. Serve

Serving Millet Apple Cake with lemon yogurt sauce

Cut the millet apple cake into approximately 12 slices. Place a slice on a plate and spoon about 2–3 tablespoons of lemon yogurt sauce over the top. For the best texture, serve the cake slightly warm with the cool lemon sauce poured over it.