Step 1
Rinse the quinoa in a sieve. Put it into a saucepan with a pinch of salt and plenty of water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Rinse with cold water to cool, then drain really well.

Step 2
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease and line a 20cm loose-based or spring-release cake tin with a little TREX.

Step 3
Beat the TREX and caster sugar together until light and creamy, then gradually beat in the eggs. Stir in the vanilla, quinoa, ground almonds, coconut and baking powder, then add the lime zest and juice.

Step 4
Transfer the mixture to the prepared cake tin. Bake for 1 hour 15 minutes until set and golden. Place on a wire rack to cool completely. When cool, remove the lining paper (the cake has a crumbly texture, so handle carefully).

Step 5
To decorate, beat the TREX and icing sugar together until light and creamy, adding 2tsp lime juice. Put into a piping bag and pipe whirls on top of the cake (or just use a teaspoon). Next, put the shreds of lime zest, remaining lime juice and caster sugar into a small saucepan. Cook for 2-3 minutes until syrupy. When cooled, spoon over the cake and serve, decorated with lime slices and shredded coconut.

Step 6
Cook’s tip: Serve with crème fraiche, Greek yogurt or whipped cream.

Coconut, Almond and Lime Quinoa Cake

Coconut, Almond and Lime Quinoa Cake

Gluten-free and dairy-free, this quinoa cake tastes utterly gorgeous.

12

Serves: 12

60
MINS

Bake Time: 60 mins

SUITABLE FOR VEGETARIANS
SUITABLE FOR FREEZING

INGREDIENTS

150g5oz white quinoa
Pinch of salt
180g6oz TREX
200g7oz caster sugar
33 large eggs, beaten
1tsp vanilla extract
200g7oz ground almonds
70g2.5oz desiccated coconut
1tsp baking powder
DECORATION:
60g2oz TREX
120g4oz icing sugar
Finely shredded zest and juice of 2 limes
1tbsp caster sugar
Lime slices, quartered
20g1oz toasted shredded coconut

METHOD

Step 1
Rinse the quinoa in a sieve. Put it into a saucepan with a pinch of salt and plenty of water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Rinse with cold water to cool, then drain really well.

Step 2
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease and line a 20cm loose-based or spring-release cake tin with a little TREX.

Step 3
Beat the TREX and caster sugar together until light and creamy, then gradually beat in the eggs. Stir in the vanilla, quinoa, ground almonds, coconut and baking powder, then add the lime zest and juice.

Step 4
Transfer the mixture to the prepared cake tin. Bake for 1 hour 15 minutes until set and golden. Place on a wire rack to cool completely. When cool, remove the lining paper (the cake has a crumbly texture, so handle carefully).

Step 5
To decorate, beat the TREX and icing sugar together until light and creamy, adding 2tsp lime juice. Put into a piping bag and pipe whirls on top of the cake (or just use a teaspoon). Next, put the shreds of lime zest, remaining lime juice and caster sugar into a small saucepan. Cook for 2-3 minutes until syrupy. When cooled, spoon over the cake and serve, decorated with lime slices and shredded coconut.

Step 6
Cook’s tip: Serve with crème fraiche, Greek yogurt or whipped cream.

BAKE MODE