Millet cake" style sponge cake 🌽🥮

Remove the eggs and butter from the refrigerator, so that they are at room temperature. Preheat the oven to 190°.

In a bowl we beat the butter, with an ointment texture, with the date paste. The original recipe has 300 grams of sugar so I added a little by eye the date paste, and in the end I added about 8 or 9 tablespoons which would be about 150 grams of date paste, if you want it sweeter or less, that depends on each one.

Separate the egg whites from the yolks and whip the egg whites. Set aside. Add the egg yolks to the butter and date paste mixture, beat to mix the ingredients. Add the teaspoon of aniseed (better if it is ground) and the zest of half a lemon and mix again.

Add the egg whites to stiff peaks to the previous mixture, with enveloping movements, slowly and stirring constantly.

Add the flours and the pinch of salt, little by little so that the ingredients are well integrated. The mixture should be dense.

Pour the previous mixture into a baking dish (better if you have a crown mold, which is the shape of the original recipe), greased with butter or AOVE.

We take it to the oven, with heat up and down about 35 minutes. Keep an eye on the oven to prevent it from burning because it is done quite quickly 👀.

Once it is done, remove it from the oven and let it cool for about 10 minutes. In the original recipe they put sugar on top but I put cinnamon. Let it cool completely before eating 🧏🏼‍♀️.

It has a spongy and dry texture.

‼️‼️Aclaración: The flour I used is stone ground white corn flour, it is not the same as precooked.