LIME, COCONUT AND ALMOND QUINOA CAKE
Gluten and dairy-free
This deliciously moist gluten and dairy-free cake is packed with fragrant lime and coconut and finished off with fruity zest and a generous handful of flaked almonds.
WATCH THE RECIPE HOW TO
150g white quinoa
Pinch of salt
200g dairy-free spread, plus extra for greasing
200g caster sugar
3 large eggs, beaten
2 tsp vanilla extract
200g ground almonds
50g desiccated coconut
1 tsp 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 tbsp caster sugar
10g flaked almonds
Rinse the quinoa in a sieve. Add to 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.
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line the base of the casserole dish 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 with a pinch of salt.
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 tbsp 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.
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