Sorghum (Mapfunde Cake)

Sorghum (Mapfunde) is grown widely in Zimbabwe and other parts of Africa as it is extremely drought tolerant. The grain is very high in fibre and iron, with a fairly high protein level too. I thought I would mess around and try out a gluten free cake with it and pleased it was a success.
Butter – 125ghttp://localhost/cooking/wp-admin/media-upload.php?post_id=286&type=image&TB_iframe=1
Soft Brown Sugar – 150g
Eggs – 4 large
Sorghum flour (Mapfunde) – 285g
Baking Powder – 2 tsp
Milk – 125ml
Almond extract – 1/4 tsp
Vanilla Extract – 1 tsp
Raisins or Sultanas – 220g
Preheat oven to 160°C Fan/ 180°C conventional. Grease and line a 20cm square tin
Beat Sugar and butter until light and fluffy
In the meantime sift together the flour and baking powder, set aside.
Beat in eggs one at a time until well mixed. Add Extracts
Mix in one third of the flour, pour in half the milk, then another third of the flour, followed by the rest of the milk and end with adding the last third of the flour.
Fold in raisins and pour batter to prepared pan.
Bake for 45 minutes or until skewer comes out clean

1 thought on “Sorghum (Mapfunde Cake)”

  1. I will be trying this out as soon as I can get to the health-food store for some sorghum flour! Looks delicious and filling!

Leave a Reply

Your email address will not be published. Required fields are marked *