This delicious cake has a hint of gingerbread and the addition of quinoa to add moistness as well as extra protein and nutrients. You won’t tell that quinoa has been added, honest. I’ve made this a few times but never managed to take a photo as it’s eaten too quickly, today I succeeded so I can share the recipe…
200g dark muscovado sugar
200g soft butter or margarine
4 eggs
250g wholemeal self raising flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
good pinch of ground cloves
300g cooked quinoa (80g quinoa rinsed and cooked in 400ml water for 30 mins and drained)
8-10 plums, halved, pit removed and chopped into 2cm chunks
- Preheat the oven to 180c/gas 4/AGA baking oven or AGA roasting oven use the cake baker if possible if not you’ll need quite a few plain cold shelves. If using an AGA cake baker put this into the roasting oven to heat up.
- Cream the sugar and butter until light and fluffy, add the eggs, flour and spices and stir to mix. Stir in the cooked quinoa and finally the chopped plums
- Grease and line a 20cm round cake tin, if using the AGA cake baker use the larger of the two tins, grease and line this.
- Pour the cake batter into the lined tin and bake for around 90 minutes until springy to the touch. Remove from the oven, allow to cool for 10 mins and serve warm or leave to cool fully and serve cold.
You could make up cinnamon icing with 200g fondant icing sugar, 1 tablespoon ground cinnamon and sufficient sugar to make a sticky icing and pour it over, lovely on warm cake
