so yvette van boven knows a thing or two about seasonal food… her book ‘home made winter’ makes me dream up whole feasts and a lavish menu consisting solely of pumpkin spices, pears, apples, roasted roots, cranberries and such. while i am recovering from the exhaustion of last night’s supper* (impressions and menu to be put up here soon) i wish i could meet this cake just this once more. because it pretty much was the perfect combination between a wintery scented candle (all cinnamon-y and warm) and a granola bar. thus, i dubbed it ‘the breakfast cake’.
happy sunday and lots of love to wherever you are.
(breakfast) quinoa cake
recipe adapted from yvette von boven (actually, for the original cookbook excerpt of the recipe – which is, no less, an illustration – go here).
1 cup quinoa, boiled and cooled
1 cup flour
1 tsp. baking powder
2 apples, in chunks
3/4 cups brown sugar
3/4 cups cranberries (yvette uses raisins but i prefer the tartness of cranberries)
cook the quinoa, set aside. melt the butter. and then basically, just combine everything in a bowl. this cake really is a no-fail, haha. pour mixture into a greased cake pan (i used a bundt pan but yvette used a loaf pan – i think the loaf is probably more bread-like and thus even prettier should you want to use it for breakfast – sorry, i just was too lazy to move and look for my loaf pan… shame). bake at 175 c / 350 f for about 50 minutes.
* balance of accounts: approximately (cumulated) 24 hours of cooking and baking and fussing about and decorating… i feel like after a marathon. actually, pretty much every bone i own hurts a bit. but the process of putting together a dinner from a to z, with the flowers and everything that’s needed, lighting candles and puffing some last minute cinnamon-y room spray into the air… is all just so pleasing and rewarding, i wouldn’t want to miss it (even the burns, cuts, blisters and sore feet, nah).