Lemon & Lime Millet Cake

Method

1. Cream the butter and sugar. In a separate bowl mix the almonds, millet flour and baking powder.
2. Add one third of the flour mix to the butter and sugar, and work in. Add one egg, work to a batter. Repeat with the remaining flour and eggs.
3. Stir through three quarters of the zest.
4. Scrape or pour the batter into a lined 23cm tin (top lazy tip; don’t cut the parchment to size just moisten it a little, scrunch it into a tight ball and then unfurl and line the tin).
5. Bake at 160C (fan) or 180C for 30 to 40 mins (until a skewer comes out clean).
6. Leave in the tin to cool while making the syrup by bringing the sugar and juice to the boil for just long enough for the sugar to dissolve.
7. Prick the cake all over with a fork (still in its tin and ideally still warm), pour over the syrup as evenly as possible.
8. Serve with yogurt or cream with the retained zest stirred through.