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Coconut, Lime and Almond Quinoa Cake
Gluten-free and dairy-free, this quinoa cake tastes utterly gorgeous.
- 150g white quinoa
- Pinch of salt
- 200g dairy-free spread, plus extra for greasing
- 200g caster sugar
- 3 large eggs - beaten
- 1 teaspoon vanilla extract
- 200g ground almonds
- 50g desiccated coconut
- 1 teaspoon gluten-free baking powder (most baking powder is gluten-free)
- Finely grated zest and juice of 1 lime
- Finely shredded zest and juice of 1 lime
- 1 tablespoon caster sugar
- 10g flaked almonds
- 10g toasted shredded coconut
- Rinse the quinoa thoroughly in a sieve and 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 for 15 minutes. Rinse with cold water to cool, then drain really well.
- Position an oven shelf towards the center of the oven. Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4. Line the base of the Le Creuset Cast Iron Heart Casserole with baking paper and use a little dairy-free spread to grease the paper and sides of the dish.
- Beat the dairy-free spread 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 casserole and level the top. Bake for 55 -60 minutes until set and golden. Place the casserole on a wire rack and leave until the cake has cooled completely.
- To make the topping, put the shreds of lime zest into a small saucepan with 4 tablespoons of water and cook for 2-3 minutes until the zest is soft and the water has just evaporated. Add the lime juice and caster sugar to the hot pan, let the sugar dissolve, then spoon over the cake. Serve, sprinkled with the almonds and shredded coconut.
- Cut the cake with a plastic knife, directly from the casserole. Keep for 4 - 5 days in a cool place, covered with the lid.