Quinoa 365 (29 page)

Apple Toffee Cake

Accompany this toffee cake with a hot cup of coffee and good conversation.
Serves 15.

½ cup (125 mL) butter, softened

1 cup (250 mL) packed brown sugar

2 large eggs

1½ tsp (7.5 mL) pure vanilla extract

1 cup (250 mL) plain yogurt or sour cream

1 cup (250 mL) quinoa flour

1 cup (250 mL) whole wheat flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

¼ tsp (1 mL) salt

2 cups (500 mL) peeled and diced apples

1 bag (200 g) toffee bits

¾ tsp (4 mL) ground cinnamon

Preheat the oven to 350°F (180°C). Lightly grease a 9- × 13-inch (3.5 L) baking dish.

Beat the butter, 2/3 cup (160 mL) of the sugar, eggs and vanilla in a large bowl. Stir in the yogurt and set aside.

Combine the quinoa and whole wheat flours, baking powder, baking soda and salt in a medium bowl and mix well. Fold the flour mixture into the butter mixture. Fold the apples and toffee bits gently into the batter. Spread the batter evenly into the baking dish. Mix the remaining
¹
⁄
₃
cup (80 mL) of brown sugar and the cinnamon in a small bowl. Sprinkle the mixture over the top of the batter. Bake on the center oven rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before cutting into serving-size pieces. Store in a resealable container in the refrigerator for up to 2 days.

Carrot Cake

Discouraged by the high-sugar, high-fat content of carrot cake? This recipe will satisfy your carrot cake craving without all of the empty calories.
Serves 16.

Cake

2 cups (500 mL) quinoa flour

2½ tsp (12 mL) ground cinnamon

2 tsp (10 mL) baking powder

2 tsp (10 mL) baking soda

½ tsp (2 mL) salt

¼ tsp (1 mL) ground nutmeg

1 cup (250 mL) finely chopped pecans or walnuts

1 cup (250 mL) white or cane sugar

¾ cup (185 mL) vegetable oil

4 large eggs

1 cup (250 mL) unsweetened applesauce

2 tsp (10 mL) pure vanilla extract

3 cups (750 mL) grated carrots

Frosting

One 8 oz (250 g) package light cream cheese, softened

1/3 cup (80 mL) butter, softened

2 tsp (10 mL) fresh lemon juice

1½ cups (375 mL) icing sugar

¼ cup (60 mL) finely chopped pecans or walnuts (optional)

Preheat the oven to 350°F (180°C). Lightly grease a 9- × 13-inch (3.5 L) baking pan or spray with cooking oil. Cut a piece of parchment paper to fit the bottom of the pan. This will make for easy removal of the cake.

Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl. Stir in the pecans. Set aside.

Whisk the sugar and oil in a medium bowl. Whisk in the eggs, applesauce and vanilla. Stir in the carrots.

Blend the egg mixture into the flour mixture until just combined. Pour into the pan and bake on the center oven rack for about 45 minutes or until a knife inserted in the center comes out clean. Set aside to cool completely to room temperature.

Beat the cream cheese and butter together in a large bowl with an electric mixer until light and fluffy. Gradually add the lemon juice and icing sugar until smooth and creamy.

Spread the frosting evenly over the top of the cake and sprinkle with the nuts. Cut into 16 portions and serve. Refrigerate leftovers for up to 1 week.

The Frosting in this recipe can also be used on the
Pumpkin Loaf
.

Moist Chocolate Cake

No one will believe this chocolate cake is made with cooked quinoa—no flour required!
Serves 8–16.

2/3 cup (160 mL) white or golden quinoa

1 1/3 cups (330 mL) water

1/3 cup (80 mL) milk

4 large eggs

1 tsp (5 mL) pure vanilla extract

¾ cup (185 mL) butter, melted and cooled

1½ cups (375 mL) white or cane sugar

1 cup (250 mL) unsweetened cocoa powder

1½ tsp (7.5 mL) baking powder

½ tsp (2 mL) baking soda

½ tsp (2 mL) salt

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20 cm) round or square cake pans. Line the bottoms of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired.

Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

Chocolate Fudge Cake

A rich, dense cake covered in a smooth ganache frosting that will have your guests thinking you bought this cake at a fine bakery. The better the quality of bittersweet or semisweet chocolate (not milk chocolate), the tastier the ganache. If you're using chocolate chunks instead of chocolate chips, chop them into smaller pieces to ensure they melt thoroughly. Make this cake one day before you plan to serve it.
Serves 8–12.

1 cup (250 mL) butter

2 cups (500 mL) semisweet chocolate chips

1¼ cups (310 mL) white or cane sugar

1 cup (250 mL) unsweetened cocoa powder

½ cup (125 mL) quinoa flour

5 large eggs

1/3 cup (80 mL) sour cream

¾ cup (185 mL) whipping cream (35%)

1 tsp (5 mL) pure vanilla extract

2 cups (500 mL) fresh raspberries (optional)

Preheat the oven to 350°F (180°C). Lightly grease a 10-inch (25 cm) springform pan or spray with cooking oil. Fit a piece of parchment paper into the bottom of the pan.

Melt the butter in a small saucepan on medium-low heat. Stir in 1 cup (250 mL) of the chocolate chips until almost melted. Remove the saucepan from the heat.

Whisk the sugar, cocoa powder and flour in a large bowl until well combined. Whisk in the eggs and sour cream until thoroughly mixed. Whisk in the chocolate-butter mixture. Pour the batter into the pan and bake on the center oven rack for 40 to 45 minutes or until a knife comes out clean when inserted in the center of the cake. Remove the cake from the oven and place a piece of foil over the top of the cake pan to keep the top of the cake from drying out. Cool the cake.

When the cake is completely cool, remove the outer ring. Invert onto a flat platter and remove the parchment paper.

Place the remaining 1 cup (250 mL) of chocolate chips in a medium bowl. Heat the whipping cream in a small saucepan to boiling (watch it carefully, and don't let it boil over). Pour the hot cream over the chocolate chips and whisk until smooth. Blend in the vanilla. Let cool briefly (3 minutes) and then pour carefully over the cake, starting in the center of the cake and spiraling outward. Continue until the cake is covered. Tip: If you run out of ganache before you reach the outer edge, pick up the platter and slightly tilt it, allowing the ganache to spread. Refrigerate the cake until completely chilled. Garnish with raspberries (if using). Store covered in the refrigerator for up to 1 week.

Blueberry Sponge Cake

This sponge cake is served hot and is wonderful à la mode.
Serves 8.

2 cups (500 mL) blueberries, fresh or frozen

1/3 cup (80 mL) white or cane sugar

1 large egg

1/3 cup (80 mL) packed brown sugar

1/3 cup (80 mL) butter, melted

½ cup (125 mL) milk

1 cup (250 mL) quinoa flour

Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) round baking dish or spray with cooking oil.

Combine the blueberries and sugar in a small bowl, mixing until the blueberries are evenly coated. Spoon the mixture evenly into the bottom of the baking dish.

Whisk the egg and brown sugar in a medium bowl. Add the butter and milk and stir until well blended. Fold in the flour and gently mix until smooth. Pour the batter into the baking dish over the blueberries.

Bake on the center oven rack for 25 to 30 minutes, until the top is golden brown. Slice and serve hot, carefully lifting out the cake and spooning the blueberry sauce on top.