Raspberry cake with Quinoa puffs
  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Raspberry cake with Quinoa puffs

Serves 6; 1 hour
50 g
80 g
ground almonds
160 g
icing sugar
90 g
butter
3
egg whites, lightly beaten
1 tsp 
vanilla extract
250 ml 
fresh or frozen raspberries
 
Additional raspberries and cream to serve
25 g 
150 g 
redcurrants

 

Tip: Briefly dry-fry the Quinoa puffs in a frying pan to make it extra crispy. Serve the cake warm with raspberry cream. Decorate the cake with Quinoa puffs and a sprig of redcurrants! 

Equipment

  • Round cake tin
  • Greaseproof paper

Instructions

  • Pre-heat the oven to 160 degrees Celsius 
  • Mix the flour, ground almonds, icing sugar, butter, egg whites and vanilla until smooth. 
  • Fold in half of the raspberries and then spoon the mixture into a greased cake tin lined with greaseproof paper.
  • Scatter the rest of the raspberries over the top and bake for 35-40 minutes or until the cake is cooked.
  • Remove the greaseproof paper and leave the cake to cool in the cake tin. 

Nutritional value per person

  • 433 Kcal
  • 43 g Carbohydrates
  • 7 g Protein
  • 25 g Fat
  • 4 g Dietary fibre
Paul's Quinoa Flour Paul's Quinoa Flour
For this recipe, use the Paul's Quinoa Flour from Paul's Quinoa.