Gluten-free and dairy-free, this quinoa cake tastes utterly gorgeous.
Coconut, Almond and Lime Quinoa Cake
12
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| 150g | White quinoa |
| Pinch of salt | |
| 180g | TREX |
| 200g | Caster sugar |
| 3 | Large eggs, beaten |
| 1tsp Vanilla extract | |
| 200g | Ground almonds |
| 70g | Desiccated coconut |
| 1tsp Baking powder | |
| DECORATION: | |
| 60g | TREX |
| 120g | Icing sugar |
| Finely shredded zest and juice of 2 limes | |
| 1tbsp Caster sugar | |
| Lime slices, quartered | |
| 20g | Toasted shredded coconut |
Method
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.
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.
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.
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).
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.
Cook’s tip: Serve with crème fraiche, Greek yogurt or whipped cream.
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