Strawberry, Millet, & Almond Cake w/ Buttermilk-
Ingredients:
1/2 cup almond meal
1/2 cup millet flour
1 tsp. baking powder
1/2 tsp. baking soda
Pinch of sea salt
4-1/2 tbsp. unsalted butter, softened
1/3 cup light cane sugar
1 vanilla bean, split open & seeds scraped out
2 large eggs
1/2 cup buttermilk
6 oz. strawberries, hulled & sliced
1 tbsp. icing sugar, to serve
Directions:
Preheat oven to 400*F. Butter & flour a 9" cake mold; set aside. In a bowl, combine the almond meal, millet flour, baking soda, baking powder & salt, set aside. Beat the butter in a stand mixer until creamy. Add the sugar & vanilla seeds & beat until smooth & creamy. Add the eggs, one at a time, making sure to scrape down the sides & bottom of the bowl. Add the flour mixture & then the buttermilk & beat until well combined. Fold in the strawberries, then pour the batter into the mold. Bake for 30 mins, or until the blade of a sharp knife inserted in the middle comes out dry. Let the cake cool for 5 mins. once out of the oven.Release the edge with a knife, if necessary & flip the cake onto a wire rack to cool onto a wire rack to cool completely. Dust with icing sugar when ready to serve.