6 spoons of Velor Powder Milk, dissolved into 2 cups of Water
1 cup of Sugar
1 cup of Vegetable Oil
1 medium spoon of Baking Powder
35 Khlas Dates, pulp removed
½ cup of Water
1 ½ can of Velor Canned Cream Plain
1 tsp Sesame
1 tsp Black Cumin
Heat the oven at 180oC.
Using a cake mixer, mix well all the millet cake ingredients, except the dates and water, and set them aside.
In an electric mixer, mix the dates with the water until you obtain a soft form; afterwards, add the date dough to the millet cake; mix well and then set it aside.
Grease a medium-sized sheet, then divide the cake mixture into two portions; place the first portion in the sheet, then pour the cream filling and spread it evenly; afterwards, place the second portion of the cake mixture. Sprinkle the top with sesame and black cumin. Bake the cake for 40-45 minutes until cooked.