Roasted Apricot, Vanilla & Quinoa Cakes

Name: Roasted Apricot, Vanilla & Quinoa Cakes
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 8 slices
Ingredients: 550 g raw caster sugar; 1 vanilla bean; 16 small apricots; 100 ml Pedro Ximinez; 90 g white quinoa; 250 ml water; 4 large eggs; 200 g olive oil; 160 g plain flour; 100 g almond meal; 1 tsp baking powder; toasted flaked almonds to serve

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4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 slices
Calories
759 kcal
Course
Dessert

Roasted Apricot, Vanilla & Quinoa Cakes

Omar Parker

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Recipe adapted from March 2012 issue of Gourmet Traveller

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Ingredients

Servings

550 g raw caster sugar
1 vanilla bean split, seeds scraped
16 small apricots halved
100 ml Pedro Ximinez or other sweet dessert wine
90 g white quinoa rinsed
250 ml water
4 large eggs
200 g olive oil
160 g plain flour
100 g almond meal
1 tsp baking powder
toasted flaked almonds to serve

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Instructions

Preheat oven to 200 degrees celsius (390 Fahrenheit). In a small baking tray scatter 220g of the raw caster sugar. Add the vanilla seeds and mix to combine. Place the apricots cut side down in the sugar, pressing into the sugar, before turning over. Pour the Pedro Ximinez over the top and roast for 20 to 25 minutes, until golden and tender. Half way through roasting remove from the oven and spoon the liquid over the top of the apricots. Transfer half the apricots and 2 tablespoons of pan juices to a food processor and purée.
While the apricots are roasting place the quinoa in a small saucepan along with the vanilla bean and water. Bring to the boil over a medium high heat and reduce to low to simmer. Simmer for 12 to 15 minutes, until the quinoa is tender. If any liquid remains drain and remove the vanilla bean and place on a plate or baking tray to dry and cool, around 15 to 20 minutes.
Reduce the oven to 180 degrees Celsius (355 Fahrenheit) and grease 8 dariole moulds and dust with flour.
Whisk the eggs and remaining sugar in an electric mixer until pale and fluffy before adding the oil and whisking to combine. Sieve over flour and baking powder, and add the almond meal and fold through the mixture. Finally add the apricot puree and quinoa and mix to combine. Pour into the dariole moulds and bake until golden and the centres spring back when lightly pressed (20-25 minutes). Cool in the moulds for 10 minutes, before turning out onto a wire rack. Serve warm or at room temperature with the remaining roasted apricots, toasted flaked almonds and syrup along with a dollop of cream or thick Greek yoghurt.

Nutrition Information

Show Details

Calories 759kcal (38%) Carbohydrates 103g (34%) Protein 10g (20%) Fat 34g (52%) Saturated Fat 4g (20%) Cholesterol 81mg (27%) Sodium 37mg (2%) Potassium 371mg (11%) Fiber 4g (16%) Sugar 76g (152%) Vitamin A 1465IU (29%) Vitamin C 7mg (8%) Calcium 83mg (8%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 759 kcal

% Daily Value*

Calories	759kcal	38%
Carbohydrates	103g	34%
Protein	10g	20%
Fat	34g	52%
Saturated Fat	4g	20%
Cholesterol	81mg	27%
Sodium	37mg	2%
Potassium	371mg	8%
Fiber	4g	16%
Sugar	76g	152%
Vitamin A	1465IU	29%
Vitamin C	7mg	8%
Calcium	83mg	8%
Iron	2.8mg	16%