Lemon & Almond Quinoa Cake

Name: Lemon & Almond Quinoa Cake
Yield: 8
Ingredients: 40 g Fairtrade Tate & Lyle Icing Sugar; 1 Lemon juice; Zest of one lemon; 20 g Almonds; 150 g Quinoa; 1 Pinch of salt; 200 g Dairy-free butter; 200 g Fairtrade Tate & Lyle Golden Caster Sugar; 3 Large eggs; 1 tsp Vanilla extract; 20 g Ground almonds; 1 tsp Baking powder; Zest of one lemon; Juice of one lemon; Several Lemon; 40 g Fairtrade Tate & Lyle Icing Sugar

Rating 1.0

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Prep

25 mins

Bake

55 mins

Serves

Difficulty

Medium

About

Gluten-free and dairy-free, this quinoa cake tastes utterly gorgeous. Put on your pinny and get baking!

made using

Golden Caster

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Instructions

Ingredients

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Step 1

Rinse the quinoa in a sieve. 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 for 10-12 minutes. Rinse with cold water to cool, then drain really well.

Step 2

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a 20cm round cake tin.

Step 3

Beat the dairy-free spread and Tate & Lyle Golden Caster Sugar together until light and creamy, then gradually beat in the eggs. Fold in the vanilla, quinoa, ground almonds and baking powder. Stir in the lemon zest and juice.

TOP TIP

When grating zest from lemons, only remove the coloured part – the white pith has a bitter taste.

Step 4

Transfer the mixture to the cake tin and level the top. Bake for 40-45 minutes until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.

Step 5

To make the topping, put the lemon zest and juice into a small saucepan with the lemon slices and Tate & Lyle Icing Sugar. Add 3 tbsp water and heat gently until dissolved, then simmer for 2 minutes. Spoon over the cake and cool for a few minutes. Serve, sprinkled with the almonds and a little icing sugar.