Israeli Quinoa and Honey Almond Cake – A Paleo Delight
This recipe for Israeli Quinoa and Honey Almond Cake is a delicious, aromatic, and visually appealing dessert that caters to those on a Paleo diet. With its unique blend of flavors and textures, this cake transports you to the vibrant Middle Eastern cuisine while satisfying your cravings for a delectable treat.
Allergens
Nuts (Almonds)
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1/2 tsp salt
- 1 1/4 cups raw almonds, chopped
- 3 large eggs, separated
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and the water has been absorbed. Fluff with a fork and let cool.
- In a food processor, pulse almonds until they resemble coarse breadcrumbs. Set aside.
- In a large bowl, whisk together egg yolks, honey, coconut oil, vanilla extract, cinnamon, nutmeg, and lemon zest. Add the cooled quinoa and mix well.
- In another bowl, beat egg whites with salt until stiff peaks form. Gently fold the beaten egg whites into the quinoa mixture.
- Stir in chopped almonds and pour the batter into the prepared springform pan.
- Bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Remove the cake from the springform pan, slice, and serve.
Chef’s Insight
This Israeli Quinoa and Honey Almond Cake is not only delicious but also nutrient-dense, making it an excellent choice for those following the Paleo diet.
Notes
For a festive presentation, garnish the cake with a sprinkle of ground cinnamon or a few whole almonds.