Millas (Basque Cake)

Ingredients

120g cornflour

40g wheat flour

3 eggs

1 liter semi-skimmed milk

75g caster sugar

25g butter

3cl Armagnac

The zest of one orange

1 tablespoon orange blossom water

1 teaspoon baking soda or baking powder

Directions

In a bowl, combine the two flours, the yeast (or baking soda), and the sugar in a little cold milk. In a saucepan, bring the remaining milk to a boil with the butter. Pour the boiling milk over the flour and sugar mixture, stirring constantly. Once the dough is smooth, let it cool completely. Preheat your oven to 180°C. Add the beaten eggs, orange zest, orange blossom water, and Armagnac to the cold dough. Stir until the dough is smooth and lump-free. In a buttered pan, spread the dough to a height of 2 cm and bake for about 45 minutes. Check the doneness by inserting a knife into the millet: it should come out dry. Millas is best served cold and can be made the day before.

Tip: To enhance and refresh this dessert, it can be served with an orange salad in winter and a scoop of ice cream (vanilla or, better, orange sorbet) in summer.