Honey Olive Quinoa Cake with Almond Raisin Syrup Recipe
This Honey Olive Quinoa Cake is a moist and flavorful dessert that combines the nuttiness of quinoa and almond flour with the sweetness of honey and raisins. Made with wholesome ingredients like spelt flour, extra virgin olive oil, and buttermilk, this cake is subtly spiced with vanilla and almond extracts and finished with a fragrant honey-almond syrup that soaks into the warm cake, making each bite decadently tender yet wholesome.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
- 1/3 cup quinoa
- 1 1/2 cups spelt or einkorn flour (can use whole wheat instead)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1/2 cup honey (can reduce if preferred)
- 1/2 cup buttermilk (or 1/2 cup milk with 1 1/2 teaspoons white vinegar, let sit 5 minutes)
- 2 large eggs
- 1 teaspoon quality pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup almond flour
- 3/4 cup golden or regular raisins (or dried fruit of choice, e.g., apricots, prunes)
For the Syrup
- 1/4 cup honey
- 1/2 teaspoon pure almond extract
Instructions
- Cook the quinoa: Thoroughly rinse 1/3 cup of quinoa in a fine mesh sieve to remove the bitter saponin coating. Place it in a small saucepan with 2/3 cup water, bring to a boil, then reduce heat to low and cover to simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and set aside to cool slightly.
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease an 8×8 inch square baking pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the spelt or einkorn flour, baking soda, baking powder, and salt. Stir well to evenly distribute the leavening agents.
- Combine wet ingredients: In the same bowl, add extra virgin olive oil, honey, buttermilk, eggs, vanilla extract, and almond extract. Use an electric mixer to blend just until combined, being careful not to over-mix which can toughen the cake’s texture.
- Fold in remaining ingredients: Gently stir in the almond flour and cooked quinoa to the batter, then fold in the raisins or chosen dried fruit. Ensure ingredients are evenly distributed throughout the mixture.
- Bake the cake: Pour the prepared batter into the greased 8×8 inch baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean but the cake remains moist.
- Prepare syrup: While the cake bakes, combine honey and almond extract in a small saucepan. Bring to a gentle boil, then immediately remove from heat.
- Apply syrup: Once the cake is out of the oven and still warm, use a toothpick to poke holes evenly all over the surface. Slowly pour the warm honey-almond syrup over the cake, using the back of a spoon or knife to guide the syrup evenly and prevent it from pooling too much at the edges.
- Rest and serve: Let the cake rest for a few minutes to allow the syrup to soak in. Cut into squares and serve warm or at room temperature for best flavor and texture.
Notes
- Rinse quinoa thoroughly to remove bitter saponins before cooking.
- Do not over-mix the batter to keep the cake tender.
- You may substitute spelt flour with whole wheat flour if preferred.
- Adjust honey amount based on sweetness preference and the natural sweetness of the dried fruit used.
- The buttermilk can be substituted with milk and vinegar mixture as a simple homemade option.
- Using quality pure extracts enhances flavor depth.
- The honey-almond syrup keeps the cake moist and adds a glossy, flavorful finish.
- Allow the cake to cool slightly before serving to let the flavors meld.
