Maximize the bounty of summer's stone fruit with these plum cakes from Le Pain Quotidien. Made with quinoa flour and quinoa pearls, they're a sweetly textured treat.
Reprinted with permission by Alain Coumont. Copyright © 2013. Published by Mitchell Beazley. Available wherever books are sold. All rights reserved.
Plum Quinoa Cakes
About This Recipe
|Yield:||makes 6 cakes|
|Active time:||30 minutes|
|Total time:||1 hour|
|This recipe appears in:||Bake the Book: Plum Quinoa Cakes|
- 2 eggs
- 4 tablespoons grape seed oil, plus extra for greasing the tins
- 4 tablespoons extra virgin cold-pressed canola oil
- 4 tablespoons soy milk
- 1 teaspoon vanilla extract
- 2/3 cup superfine sugar
- 4 tablespoons quinoa
- 1 cup (4 oz/125g) ground almonds
- 3/4 cup (3 1/2oz/100g) quinoa flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 9 plums, pits removed, halved
Preheat the oven to 350°F. Using a wooden spoon or electric mixer, blend the eggs and oils to form a smooth emulsion (like mayonnaise), then add the soy milk, vanilla, and sugar. Add the remaining dry ingredients and continue mixing until you have a smooth, thick frangipane batter (if it's dense and dry, add a little more milk to loosen the mixture).
Grease 6 dessert or pudding molds (about 4 inches in diameter) using a little grape seed oil. Cover the insides of the molds with the quinoa, then tip them upside down to remove any excess.
Transfer the frangipane to a pastry (piping) bag fitted with a plain tip (nozzle) and fill the molds, dividing the mixture evenly among them. Place 3 plum halves on top of the frangipane, then place the molds on a baking sheet and bake in the oven for 20-25 minutes or until the plums look a little shriveled and the frangipane is golden and feels firm to the touch. Remove from the oven and let stand for 10 minutes, then turn out onto a serving plate. Serve slightly warm or at room temperature.