Roasted Apricot And Quinoa Cakes With Rosemary Recipe

Name: Roasted Apricot And Quinoa Cakes With Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 280 grams Caster Sugar; 1 Vanilla Bean, split and seeds scraped; 10 Small apricots, halved; 1 Orange (juice and thinly peeled rind); 125 milliliters Water; 4 Organic Eggs; 100 grams Butter, melted; 80 grams Plain Flour; 50 grams Almond Meal; 1 teaspoon Baking Powder; 1 Rosemary stalk, leaves finely chopped

Servings: persons

280 grams Caster Sugar
1 Vanilla Bean, split and seeds scraped
10 Small apricots, halved
1 Orange (juice and thinly peeled rind)
125 milliliters Water
4 Organic Eggs
100 grams Butter, melted
80 grams Plain Flour
50 grams Almond Meal
1 teaspoon Baking Powder
1 Rosemary stalk, leaves finely chopped

1
Preheat Oven to 180 degrees (celsius) and lightly flour 8 muffin holes.
2
In a baking tray scatter 110g of the caster sugar. Add the vanilla seeds and mix to combine. Place the apricots cut side down in the sugar and press into the sugar before turning over. Drizzle with the orange juice and scatter the rind over. Roast for 25 minutes until golden and tender.
3
Transfer half the apricots to a food processor and puree.
4
Meanwhile, place the quinoa in a small saucepan along with the vanilla bean and water. Bring to the boil over a medium-high heat and reduce to a low simmer. Simmer for 12-15 minutes, until the quinoa is tender and all the liquid has evaporated.
5
Add the apricot puree and quinoa and mix to combine.
6
Pour into the muffin holes and bake for approximately 25 minutes or until golden and springy to the touch.
7
Cool in the tin for 10 minutes before turning out onto a rack.
8
Serve warm with the remaining apricots and their syrup, orange zest and rosemary.
9
To store in an airtight container in a cool dry place for up to three days.

856

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 280 grams Caster Sugar, 1 Vanilla Bean, split and seeds scraped, 10 Small apricots, halved, 1 Orange (juice and thinly peeled rind), and more.

Yes, Roasted Apricot And Quinoa Cakes With Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Apricot And Quinoa Cakes With Rosemary

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