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Valentine’s Day

Toasted Coconut-Quinoa Cake
Ingredients
1 cup sweetened shredded coconut
1/2 cup plus 1 Tbsp. matzo meal
1 1/2 cups plus 2 Tbsp. packed light brown sugar, divided
1/2 cup potato starch
2 tsp. pumpkin pie spice, apple pie spice, or ground cinnamon
1/2 tsp. table salt
6 large eggs
3/4 cup vegetable oil
1 cup cooked quinoa, cooled to room temperature or chilled
1 lb. strawberries, hulled and sliced
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Toasted Coconut-Quinoa Cake

Toasted Coconut-Quinoa Cake

Toasted Coconut-Quinoa Cake
  • Servings:Serves 8 to 10
  • Prep Time:15 minutes
  • Cook Time:55 minutes
directions
1. Heat oven to 325 degrees with a rack in middle position. Generously grease bottom and sides of an 8" square baking pan and set aside.
2. Spread coconut on a rimmed baking sheet and toast until lightly browned, 5 to 7 minutes; let cool completely. Meanwhile, process matzo meal in a food processor until finely ground, about 1 minute. Transfer to a large bowl.
3. Add 1 1/2 cups brown sugar, the potato starch, pie spice, and salt to bowl with matzo meal and whisk until combined. In a medium bowl, whisk eggs and oil until well blended, then stir into dry mixture until thoroughly combined. Fold in quinoa and toasted coconut and scrape into prepared pan.
4. Bake until a toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Meanwhile, toss strawberries with remaining 2 tablespoons brown sugar in a bowl and let sit, stirring occasionally, at least 15 minutes.
5. Let cake cool in pan on a wire rack for 10 minutes, then gently turn out onto a serving plate. Cut into slices and serve with strawberries.
Source: Hannaford fresh Magazine, March-April 2023
 
 
 
 
 
 
 
 
 
 
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