Nutty quinoa, plenty of coconut and a sweet strawberry topping round out this Passover-friendly cake.
Ingredients
- 1 cup sweetened shredded coconut
- ½ cup plus 1 Tbsp. matzo meal
- 1 ½ cups plus 2 Tbsp. packed light brown sugar
- ½ cup potato starch
- 2 tsp. pumpkin pie spice, apple pie spice or ground cinnamon
- ½ tsp. table salt
- 6 large eggs
- ¾ cup vegetable oil
- 1 cup cooked quinoa, cooled to room temperature or chilled
- 1 lb. strawberries, hulled and sliced
Steps
- 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.
- 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.
- 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.
- 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.
- 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.
Tags
- Fresh Magazine March April 2023