- 12
Ingredients
- CAKE:
- 1 cup quinoa
- 2 cups apple juice
- 4 tsp unsweetened chocolate
- 3/4 cup butter, softened
- 1 1/4 cups honey
- 3/4 cup barley malt syrup
- 1 tsp vanilla
- 1/2 cups milk
- 3 eggs, lightly beaten
- 1 1/2 cups quinoa flour
- 3/4 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup hazelnuts, roasted and ground
- FROSTING:
- 1 cup butter
- 4 oz unsweetened chocolate, chopped well
- 4 cups powdered sugar
- 1/2 cup whipping cream
- 1 tsp vanilla extract
Preparation
Step 1
CAKE:
Prepare quinoa. Rinse quinoa in a fine mesh strainer under running water for about one minute. Rub quinoa between fingers to help remove bitter coating. Drain well.
In a pot, bring apple juice to a boil. Add rinsed quinoa grain and lower heat. Cover and simmer for 20 minutes, or until all liquid is soaked up. Cool, fluff, and set aside.
Prepare batter for cake. Melt chocolate in pan over very low heat. In a bowl, cream butter or oil, honey, barley malt syrup and vanilla. Add melted choolate and mix well. Stir milk into beaten eggs and add to mixture.
In a separate bowl, mix flours, baking powder and salt, then fold into wet mixture. Stir in the cooked quinoa and ground hazelnuts.
Pour batter into oiled pans: two round 9" baking pans or one 9x14 inch pan. Bake for 35 minutes at 350F. Cool for 10 minutes in pan. Remove from pan and finish cooling on rack. Frost as desired.
FROSTING:
In a small saucepan over low heat, melt butter and chocolate, stirring continually until smooth. Transfer to large bowl, then cool. Mix in sugar, cream and vanilla and beat with an electric mixer until smooth.