Peruvian quinoa orange cake

    Peruvian quinoa orange cake

    5saves
    2hr50min


    3 people made this

    About this recipe: Gluten-free and dairy-free, this quinoa cake ticks a few boxes for those with certain allergies. And it tastes great too!

    Ingredients
    Serves: 10 

    • 150g white quinoa
    • 1 pinch salt
    • 200g dairy-free spread
    • 200g caster sugar
    • 3 large eggs, beaten
    • 1 teaspoon vanilla extract
    • 200g ground almonds
    • 1 teaspoon gluten-free baking powder
    • 2 oranges
    • For the topping
    • 100g clear honey
    • 30g blanched almonds
    • mint sprigs, to decorate
    • dairy-free yoghurt, to serve

    Method
    Prep:25min  ›  Cook:55min  ›  Extra time:1hr30min cooling  ›  Ready in:2hr50min 

    1. Rinse the quinoa in a sieve under the cold tap, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 10 to 12 minutes. Rinse with cold water to cool quickly, then drain really well.
    2. Preheat the oven to 180 C / 160 C fan / Gas 4. Grease and line a 20cm round cake tin.
    3. Beat the dairy-free spread and caster sugar together until light and creamy, then gradually beat in the eggs. Stir in the vanilla extract, quinoa, ground almonds and baking powder. Finely grate orange zest and stir it in (reserve the oranges for the topping). Transfer the mixture to the cake tin and level the top.
    4. Bake in the preheated oven for 40 to 45 minutes until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.
    5. To make the topping, use a sharp, serrated knife to remove all the pith from the two oranges. Cut them into slices and place in a large frying pan in a single layer, if possible. Add the honey and simmer gently for 2 to 3 minutes. Arrange the oranges on top of the cake.
    6. Add the almonds to the frying pan and cook briskly in the honey mixture for a few moments. Arrange on the cake and spoon over the reduced honey mixture. Decorate the cake with mint sprigs and serve with dairy-free yoghurt.

    Tip

    Cook’s tip: When grating zest from oranges, only remove the coloured part.

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