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Roast apricot, almond and quinoa cakes

Australian Gourmet Traveller recipe roast apricot, almond and quinoa cakes.

By Emma Knowles
  • Serves 8
  • 30 mins preparation
  • 1 hr 10 mins cooking plus drying, cooling
Roast apricot, almond and quinoa cakes
Roast apricot, almond and quinoa cakes

Quinoa is most often associated with savoury dishes but in this recipe it adds both moisture and texture to these fruity cakes, which are perfect served with thick plain yoghurt.


  • 550 gm (2½ cups) raw caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 16 small apricots, halved
  • 60 ml dessert wine
  • Juice and thinly peeled rind of 1 orange and ½ lemon
  • 90 gm (½ cup) white quinoa, rinsed
  • 4 eggs
  • 200 gm butter, melted and cooled
  • 260 gm (1¾ cups) plain flour
  • 1 tsp baking powder
  • 60 gm flaked almonds, plus extra for scattering


  • 1
    Preheat oven to 200C. Scatter 220gm sugar and vanilla seeds in the base of a roasting pan large enough to fit apricots snugly in a single layer. Arrange apricots cut-side down in roasting pan, pressing into sugar, then turn over. Drizzle with dessert wine and citrus juices, scatter with citrus rinds and roast, spooning pan juices over apricots a few times during cooking, until golden and tender (20-25 minutes). Transfer half the apricots and 40ml pan juices to a food processor, process to a purée and set aside (reserve remaining apricots and syrup).
  • 2
    Meanwhile, bring quinoa, vanilla bean and 250ml water to the boil in a saucepan over medium-high heat, reduce heat to medium and simmer until liquid evaporates and quinoa is tender (12-15 minutes). Drain through a fine sieve to remove any remaining liquid, then spread on a tray to cool and dry (15-20 minutes; discard vanilla bean).
  • 3
    Preheat oven to 180C. Whisk eggs and remaining sugar in an electric mixer until pale and fluffy (6-8 minutes), add butter and whisk to combine. Sieve over flour and baking powder, stir to combine, stir in apricot purée, almonds and quinoa and spoon into 8 buttered and floured 200ml metal dariole moulds, smoothing tops. Scatter with extra almonds, bake until cakes are golden and centres spring back when lightly pressed (20-25 minutes). Cool in tins for 10 minutes, then turn onto a wire rack. Serve warm or at room temperature with roast apricots and syrup.


This recipe is from the March 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: Late-harvest semillon. Drink suggestion by Max Allen

  • Author: Emma Knowles