2 cups diced apples 50ml sugar 1 tsp cinnamon 100ml water
4 eggs 1 tsp vanilla 1 cup sugar 1.3 cup well-cooked quinoa, drained well and cooled. 1.7 cups rice flour 1 tsp baking powder
Cake topping:
50g melted butter ½ brown sugar ¼ tsp ground ginger 2 tblsp milk 1 cup shredded coconut
Method:
Pre-heat oven to around 160 degs and grease and line 9inch round cake tin.
Gently simmer the apples (uncovered) with the water, first measure of sugar and cinnamon until the apple is cooked and most of the water has evaporated. Check the sweetness and add more sugar if desired.
Beat eggs, second measure of sugar and vanilla until well combined and fluffy, then add the melted butter and beat well.
Fold in the cooked quinoa, then the sieved rice flour and baking powder, and then gently stir in cooked apple mixture until just combined. The batter is quite runny and there may be a little too much for tin.
Pour into tin and bake until cooked (I don’t use set times for cakes as there are so many variables – just touch the middle of the cake and it should feel firm but don’t leave it till it’s too brown on top).
For the topping:
Combine all ingredients together and spread over cooked cake. Return to oven for 10 minutes or so until the topping is slightly golden. Leave to cool before removing from tin.
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