Spiced Carrot, Orange and Quinoa Cake

From the authors of the cook book Cooking for the Sensitive Gut, this is a gluten free cake made with ingredients that should not trigger symptoms of those with sensitive tummies.

It is quick to make and has a moist, flavoursome bite. Quinoa is usually associated with savoury dishes but it can be put to good use in sweet recipes too.

In this recipe, we use it to replace flour. The quinoa needs to be cooked in advance, according to the instructions on the pack (usually 8 minutes in boiling water).

Photo by Dr. Joan Ransley

by Dr. Joan Ransley and Dr. Nick Read

Makes 12 portions

Ingredients

100 g/ 3 ½ oz gluten free self raising flour

175 g/ 6 oz ground almonds

100 g/ 3 ½ oz walnuts, roughly chopped

1½ tsp ground coriander

1½ cinnamon

½ tsp mixed spice

100 g/ 3 ½ oz light brown sugar

185 ml / 6 fl oz sunflower oil

3 eggs, beaten

80 g/ 3 oz golden syrup

250 g/ 9 oz peeled and grated carrot

170 g/ 5 ½ oz quinoa (cooked according to the instructions on the packet)

For the topping

80 g/ 3 oz plain dark chocolate (60% minimum cocoa solids)

25 g/1 oz candied peel, good quality or home made

Method

Preheat the oven to 180°C/350°F/gas 4. You will need a circular baking tin measuring 23 cm/ 9 inch across lined with non stick baking paper.

Place the dry ingredients; flour, ground almond, walnuts, spices and light brown sugar, together in a bowl and mix thoroughly. This is the dry mixture.

Combine the oil, eggs and maple syrup in a large bowl and process together with a stick blender or a hand whisk. This is the wet mixture.

Add the wet mixture to the dry mixture and stir in the quinoa and carrots. Fold the ingredients together carefully until well combined. Spoon the mixture into the prepared cake tin and cook for 45 minutes or until the cake is just turning golden brown and is firm and springy to touch. Remove the cake from the oven and when cool enough release it from the tin and allow it cool completely.

To decorate the cake: break the dark chocolate into small pieces and place in a small bowl over hot water and allow it to melt. Dribble the top of the cake with the melted chocolate and decorate with candied orange peel. Or you could simply sprinkle the top of the cake with a little icing sugar

Cooking for the Sensitive Gut

by Dr Joan Ransley & Dr Nick Read

Published by Pavilion Books

14th January 2016
Available at Amazon, Waterstones and major bookshops.

Further details at www.cookingforthesensitivegut.com