Roasted Apricot, Vanilla & Quinoa Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cake with roasted apricots, quinoa, almonds, and warm vanilla flavor, made with olive oil and egg. An elegant, slightly unconventional cake with fruit and grain texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 39mg
- Total sugar
- 77g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 83mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 39MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.