Apple Quinoa Cake

I had discovered this recipe in this lovely book a while ago and this weekend, I was eager to find out how a cake recipe with quinoa and without eggs was about to turn out. Happy to report that it's a thorough success! Everyone who tried it so far liked it really much. It's a cake full of flavor, full of healthy and nourishing ingredients. The quinoa is still a little crispy and, together with the sweet and moist apple pieces and the raisins, gives the cake an interesting texture. It's not a cake you eat for dessert. This is what I call the perfect "Zvierichueche" (cake for an afternoon snack). It would be great to take to a picnic. Anne van Boven suggests to eat it warm, but let me assure you, it's still delicious even after a few days.

Recipe
(from Yvette van Boven's Home Made - Winter)

170g quinoa, I used red quinoa
125g flour
1 teaspoon baking powder
150g brown sugar
125g raisins
2 apples
100g butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 pinch of salt

Preheat the oven to 175°C. Grease a 1.5l cake tin with butter. In a saucepan, cook the quinoa for 10 minutes, then drain. Peel and dice the apples. Mix the cooked quinoa with flour and baking powder. Add sugar, apples and raisins. Then, add the butter. In the end, add the spices and mix well.

Fill the batter into your cake tin. Bake the cake for about 50 minutes. Dust the cake with cocoa powder before serving if you like.