Ingredients
2/3 cup My Organics Quinoa
1 ½ cup white sugar
1 1/3 cup water
1 cup cocoa
1/3 cup milk
1 ½ tsp baking powder
4 large eggs
½ tsp baking soda
1 tsp vanilla extract
½ tsp salt
¾ cup butter – melted and cooled
Method
Bring the Quinoa and water to the boil in a medium saucepan. Cover,
reduce to a simmer and cook for 10 mins. Turn off the heat and leave
the covered saucepan on the burner for another 10 mins. Fluff with a
fork and allow the quinoa to cool.
Preheat the oven to 180 degrees c. lightly grease two 8 inch (20cm)
round or square pans. Line the bottoms of the pans with parchment
paper.
Combine the milk, eggs and vanilla in a blender or food processor.
Add 2 cups of cooked quinoa and the butter and continue to blend
until smooth.
Whisk together the sugar, cocoa, baking powder, baking soda and
salt in a medium bowl. Add the contents of the blender and mix well.
Divide the batter evenly between the 2 pans and bake on the centre
oven rack for 40 – 45 minutes or until a knife inserted in the centre
comes out clean.
Remove the cake from the oven and cool completely in the pan
before serving. Frost or join cakes with whipped cream and
strawberries if desired.
Store in a sealed container in the refrigerator for up to 1 week or
freeze for up to 1 month.
