Mini millet cake from Burkina Faso

• 250 g millet flour
• 1 egg
• 200 ml water or milk to taste
• 1 pinch baking powder
• 1 pinch of salt
• 1 sachet vanilla sugar
• fruit and whipped cream to taste

• Sieve the millet flour, dissolve 20 g of millet flour in 2 tablespoons of liquid
• Bring the water or milk to the boil and stir in the dissolved millet flour
• Stir until the mixture thickens
• Mix this mixture with the remaining millet flour and sugar.
• Add the egg
• The dough should be a little thick
• Leave to rest for approx. 3 hours
• Bake the dough in small portions in a hot, lightly greased pan until golden brown on both sides.

Tastes particularly good with plums, figs, apricots or dates and a dollop of whipped cream.