Millet and pineapple cake

Healthy, refreshing, unusual recipe from the booklet `Cereals - a source of health` (author Aleksandar Obradovic) ... We liked it, we hope you will too…

Preparation steps

Wash the millet, then fry briefly without adding fat. Put a little chilled in a sieve, then pour the juice of pineapple compote (need 5 salts of liquid - we put as much juice as was in a small can and make up to the required amount with water) and cook at low temperature for 20 minutes. Then, mix the semolina and continue cooking for another 2 min. Remove from the heat and stir in the butter and honey. (The mixture is very thick). Meanwhile, arrange the pineapple cut into pieces in a smaller mold that has been previously greased with butter on all sides. If you have an excess of pineapple, chop it finely and add it to the hot mixture of semolina and millet. Pour this hot mass over the pineapple in the mold and leave for 2 hours to harden and cool. Remove the shaped cake from the mold on a tray. Pour a bag of gelatin with cold water according to the instructions on the bag and leave it to swell. Separately heat the orange juice with vanilla sugar and add the swollen gelatin to the hot liquid. Leave to cool a bit and then pour over the cake.
The measure is a salt of 2 dl.

Serving

We didn’t have orange juice, so we used a clear cake topping for the topping. The cake is most beautiful when it is well chilled.

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