Gluten-Free Quinoa Hazelnut Cake

This recipe will give you a Gluten-Free Hazelnut Cake. A nice nutrient-packed cake low in fat and if filled with fresh fruit, it makes a good addition to your diet.

Ingredients

150g quinoa
150g hazelnuts
25g unsalted butter, melted
4 eggs, separated
175g light brown sugar
1 level tsp baking powder
1 level tsp ground cinnamon
2 level tbsp cornflour
150ml whipping cream
1 tsp cater sugar
2 tsp vanilla extract
Icing sugar to dust
Soft ripe fruit or jam

Preparation and cooking time is 2 and a half hours. You will need a 20cm spring-form cake tin, 2 baking trays, saucepan, food processor or blender and 2 large mixing bowls.

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Method

To make your Gluten-Free Hazelnut Cake.
Begin by buttering a 20cm round spring-form cake tin and line the base with a disc of non-stick baking paper. Tip the quinoa on to baking tray, the hazelnuts on to the other and place in a 200C(180C fan-assisted)oven for about 20min until both are golden brown. Pour the quinoa into a sauce pan with 400ml water, bring to the boil, then cover and leave over a gentle heat for about 15min until the water is absorbed and the grain burst and cooked soft. Spread on to a dinner plate to cool. Grind the nuts in a food processor. Heat the oven to 180C(160C fan-assisted). Heat the butter in a saucepan until it turns brown, then remove from the heat and leave somewhere warm.
Beat the yolks with about half of the sugar in a large bowl until very thick and beige in colour. In a separate bowl beat the whites with the remaining sugar and baking powder until thick. Fold the quinoa, hazelnuts, cinnamon and sifted cornflour through the yolks, then fold in the egg whites and melted butter. Pour the mixture into the cake tin and bake for 45 minutes or until the center of the cake feels firm to touch. Remove from the oven and leave to cool.
Whip the cream with the caster sugar and vanilla extract, then split and fill the cake with the whipped cream and fruit or jam, and finally dust the top with icing sugar.