This is a rich, decadent cake. I've got a major sweet tooth and a small piece is very satisfying! Bonus points - it's deceptively nutritious with the quinoa. Hope you enjoy it as much as we are.
Free of; coconut, corn, dairy, gluten, nuts, refined sugar
2 1/3 cups flour mix*
1 1/2 cups cooked quinoa
2 1/2 teaspoons baking powder (corn free)
1/2 teaspoon salt
7/8 cup (7 ounces) raw honey
2/3 cup Light EVOO (or oil of choice)
1 1/2 teaspoons pure maple syrup (or vanilla)
1/2 cup water
Preheat oven to 350°F. Oil bottom & sides of a baking dish and line with parchment paper. I used a 7”x9” glass pan. If using a larger pan or splitting batter between cake pans, adjust down bake time.
Mix together flour, quinoa, baking powder and salt; set aside. Blend together honey & oil until it’s an even consistency (not separating). I used an immersion blender for this. Add eggs & maple syrup to blended mixture and stir until thoroughly mixed.
Add flour mixture to blended mixture alternately with water, stirring well after each addition. I did about 1/3 of flour & water each time. Continue stirring for another minute. Pour batter in prepared pan. The batter is thick & runny. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack for about 10 minutes. Poke holes into the top of cake. I used the butt end of a chopstick.
While the cake’s cooling make up the curd. You can prep it while the cake bakes, but wait to heat until the cake’s out of the oven.
Lemon Curd Topping
1/4 cup fresh lemon juice (1-2 lemons)
2 teaspoons finely grated lemon zest
1 heavy ounce raw honey (need a splash more than 1 oz.)
4 egg yolks
3 Tablespoons Light EVOO (or oil of choice)
Combine all ingredients in a metal bowl over a pot of simmering water (or a double boiler if you’ve got one). Heat on medium, while stirring constantly with a whisk, until mixture thickens.
If it starts frothing, turn the heat down a bit. It's done when it’s thick enough to coat the back of a spoon. Granted with the honey, it’s tricky to tell. You want a thick layer, not a film. Remove from heat & pour over cake. Spread with spatula over top so that it fills holes. Let cool while eating dinner & then dig in!
Cover & keep in fridge until your tribe polishes it off.
1 part Sorghum flour
1/2 part White Rice flour
1/2 part Brown Rice flour
1/2 part Tapioca flour
2/3 part Arrowroot flour