Roasted Apricot, Vanilla & Quinoa Cakes

🧂 Ingredients

• 550 g raw caster sugar
• 1 vanilla bean

  split, seeds scraped
• 16 small apricots

  halved
• 100 ml Pedro Ximinez

  or other sweet dessert wine
• 90 g white quinoa

  rinsed
• 250 ml water
• 4 large eggs
• 200 g olive oil
• 160 g plain flour
• 100 g almond meal
• 1 tsp baking powder
• toasted flaked almonds to serve

Instructions

• 1 Preheat oven to 200 degrees celsius (390 Fahrenheit). In a small baking tray
  scatter 220g of the raw caster sugar. Add the vanilla seeds and mix to combine.
  Place the apricots cut side down in the sugar, pressing into the sugar, before
  turning over. Pour the Pedro Ximinez over the top and roast for 20 to 25
  minutes, until golden and tender. Half way through roasting remove from the oven
  and spoon the liquid over the top of the apricots. Transfer half the apricots
  and 2 tablespoons of pan juices to a food processor and purée.
• 2 While the apricots are roasting place the quinoa in a small saucepan along with
  the vanilla bean and water. Bring to the boil over a medium high heat and reduce
  to low to simmer. Simmer for 12 to 15 minutes, until the quinoa is tender. If
  any liquid remains drain and remove the vanilla bean and place on a plate or
  baking tray to dry and cool, around 15 to 20 minutes.
• 3 Reduce the oven to 180 degrees Celsius (355 Fahrenheit) and grease 8 dariole
  moulds and dust with flour.
• 4 Whisk the eggs and remaining sugar in an electric mixer until pale and fluffy
  before adding the oil and whisking to combine. Sieve over flour and baking
  powder, and add the almond meal and fold through the mixture. Finally add the
  apricot puree and quinoa and mix to combine. Pour into the dariole moulds and
  bake until golden and the centres spring back when lightly pressed (20-25
  minutes). Cool in the moulds for 10 minutes, before turning out onto a wire
  rack. Serve warm or at room temperature with the remaining roasted apricots,
  toasted flaked almonds and syrup along with a dollop of cream or thick Greek
  yoghurt.

Nutrition Info