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Lemon & Almond Quinoa Cake

Prep

25 mins

Bake

55 mins

Serves

8

Difficulty

Medium

About

Gluten-free and dairy-free, this quinoa cake tastes utterly gorgeous. Put on your pinny and get baking!

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

Rinse the quinoa in a sieve. 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 for 10-12 minutes. Rinse with cold water to cool, then drain really well.

Step 2

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a 20cm round cake tin.

Step 3

Beat the dairy-free spread and Tate & Lyle Golden Caster Sugar together until light and creamy, then gradually beat in the eggs. Fold in the vanilla, quinoa, ground almonds and baking powder. Stir in the lemon zest and juice.

TOP TIP

When grating zest from lemons, only remove the coloured part – the white pith has a bitter taste.

Step 4

Transfer the mixture to the cake tin and level the top. Bake for 40-45 minutes until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.

Step 5

To make the topping, put the lemon zest and juice into a small saucepan with the lemon slices and Tate & Lyle Icing Sugar. Add 3 tbsp water and heat gently until dissolved, then simmer for 2 minutes. Spoon over the cake and cool for a few minutes. Serve, sprinkled with the almonds and a little icing sugar.

Ingredients – 11 items

Serving

1

For the cake

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

Plus extra for sprinkling

40 g
Lemon

Lemon

Thinly cut

A few slices
Almonds

Almonds

Flaked

20 g

Quinoa

White

150 g
Salt-table

Pinch of salt

1
Coconut-butter

Dairy-free butter

200 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

200 g
Eggs

Large eggs

3
Vanilla

Vanilla extract

1 tsp

Ground almonds

20 g
Baking-powder

Baking powder

Gluten-free

1 tsp

For the topping

Lemon-zest

Zest of one lemon

Lemon-juice

Juice of one lemon

Lemon

Lemon

Slices, quartered

Several
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

Plus extra for sprinkling

40 g

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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