Made with whole quinoa, this hearty cake is both naturally sweet and filling. Made as is, it's a little bit crumbly but super moist and delicious. If you want a firmer cake, try adding a lightly beaten egg to the batter to help it hold together. Our Essex Variety works particularly well in this recipe, giving a delicious nutty flavour addition to a warming autumn cake.
1 cup quinoa
8 tablespoons salted butter, melted
3/4 cup packed brown sugar
3/4 cup raisins
2 apples, peeled and cut into 1/2-inch cubes
1 cup flour
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
Preheat oven to 350 degrees and grease a 9 by 5 inch loaf tin
Combine quinoa with 2 cups water in a small saucepan and bring to a boil over high heat. Cook for 10 minutes, or until quinoa is tender. Drain well and set aside.
Melt butter in a large bowl, and mix with brown sugar and raisins until evenly distributed. Add apples and cooked quinoa, and stir to combine.
In a small bowl, combine flour, baking powder, cinnamon, and ginger.
Add dry ingredients to wet ingredients and stir to evenly combine.
Scrape mixture into prepared pan and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and top of cake is golden brown.
Let cool for 10 minutes in the pan, then turn out onto a cooling rack. Let cool completely before cutting to help cake maintain its shape.