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.
Preheat the oven to 180 C / 160 C fan / Gas 4. Grease and line a 20cm round cake tin.
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.
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.
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.
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.
Cook’s tip: When grating zest from oranges, only remove the coloured part.