Orange Quinoa Cake

by Edward Daniel
Caption of Orange Quinoa Cake. Image by Edward Daniel (c).

Orange Quinoa Cake, also known as Bolo de Laranja, is a typical dish serve in Portugal. This recipe uses quinoa to add texture to it and fresh yeast.

Caption of Orange Quinoa Cake. Image by Edward Daniel (c).
Orange Quinoa Cake, also known as Bolo de Laranja, is a typical dish serve in Portugal. This recipe uses quinoa to add texture… Recipes Orange Quinoa Cake European #
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 16g fresh yeast
  • 200g raw unrefined cane sugar
  • ¼ tsp salt
  • 70g white quinoa
  • 300ml water
  • 390g 00 doppio flour
  • 30g oats
  • 200g extra virgin olive oil
  • 3 oranges
  • zest of orange

Instructions

  1. Mix the water, fresh yeast and sugar. Leave aside for 20 minutes.
  2. Preheat oven to 180 degrees Celsius.
  3. Rinse the quinoa and cover with water. Bring to the boil and simmer for about 15 minutes. The quinoa is cooked once the grains have swelled. Set to one side.
  4. Line 9-inch (22cm) round tin firstly with oil and then line with baking paper.
  5. In a mixer, place the remaining sugar, flour, oil, orange zest, salt and whizz until well combined.
  6. Take two oranges and oats place in blender. Then add to the mixer.

Top tip – take the orange remove as much of the pith as possible but do not over worry if this proves difficult. Though, the pith tends to be bitter, it is equally nutritious as the fruit itself.

  1. Add the yeast mixture, and swelled quinoa to the mixer and whizz until well-integrated.
  2. Fold the orange dough into the round tin and bake the orange cake in the oven for about 40 minutes. Place aluminium foil on top of the cake so that the cake does not burn.
  3. When the cake is almost done, and the skewer comes out almost clean, prick the entire cake with holes. Take the freshly squeezed an orange and drizzle over the cake. Return the cake to the oven and bake for a further 5 minutes.
  4. Remove from the oven and allow the cake to cool for about 30 minutes before gently removing the cake and placing it on a serving dish.
  5. Serve cold.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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