Gluten-free and dairy-free, this cake ticks a few boxes for those with certain allergies. Made with cooked quinoa, ground almonds, honey, Pura Liquid Coconut Oil, eggs and orange zest & juice. It tastes great too!
Rinse the quinoa in a sieve, 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 12-15 minutes. Rinse with cold water to cool quickly, then drain really well.
Preheat the oven to 180°C, fan oven 160°C. Gas Mark 4. Grease and line a 20cm round cake tin.
Whisk together the Pura Liquid Coconut Oil, caster sugar and eggs. Stir in the vanilla extract, quinoa, ground almonds and baking powder. Finely grate the orange zest and stir it in.
Transfer the mixture to the cake tin. Bake for 1 hour 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 orange. Cut the orange into slices and place in a saucepan. Add the honey and strawberries and simmer gently for 1-2 minutes. Cool slightly, then arrange on top of the cake, spooning the juices on top. Decorate with mint sprigs.
We created a range of oils which are easy to use and highly versatile.
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