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Quinoa Raisin Cake
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 cup uncooked quinoa
2 cups water
1 tablespoon extra virgin olive oil
1 cup unbleached whole wheat flour, or spelt flour, or rice flour
1 cup raw sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup sesame seeds
1/2 cup carrot or orange juice, or brandy...
1/2 cup extra virgin olive oil
2 teaspoons pure vanilla extract
3/4 cup raisins
fresh grapes, assorted colors, for serving along side
First cook the quinoa by combining the quinoa, water and olive oil in a glass or ceramic batter bowl. Cover with a glass or ceramic plate and cook in microwave for 5 minutes and then on half power for 8 - 10 minutes. Allow to stand to cool. (or combine in a saucepan, bring to a boil, reduce to a simmer and cook about 12 - 15 minutes.)
Preheat oven to 350 degrees. In a bowl combine the flour, sugar, baking powder, soda, salt, and sesame seeds. Set aside. In another bowl whisk the eggs very well, and then whisk in the juice, olive oil, and vanilla. Blend in the raisins, the reserved cooked quinoa, and the flour mixture. Lightly grease a 9 by 13 inch baking dish and spread the cake batter into it. Bake 45-50 minutes, or until top has set up and is nicely browned. Allow to cool, slice and serve with lots of fresh grapes arranged on the side.
Recipe created 2014-05-27.
© 1996-2013 Dorothy McNett. All Rights Reserved.