I created this recipe not knowing well how to combine the quinoa flour with other ingredients. Quinoa flour smells like cooked quinoa and you can taste it even on the baked cake. I think this recipe has the right balance of ingredients and flavours. Banana and Ricotta keep this cake very moist, walnuts enrich the texture; the small amount of quinoa intensifies the flavour and creates a dark golden surface (different from other cakes). Despite initial doubts, this cake has been successful.
Preparation: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
50g (2 oz) quinoa flour
150g (5 oz) self raising flour
150g (5 oz) Ricotta cheese
80g (3 oz) sugar
Juice of ½ lemon
50g (2 oz) walnuts, coarsely chopped
1 large ripe banana
3 tbsp water (or milk)
1. Cut the banana into small pieces and place them in a bowl with lemon juice.
2. Beat the egg with sugar and Ricotta until the mixture is smooth and creamy.
3. Stir in both flours (with a little bit of water or milk) and mix well. Add the banana pieces with juice and walnuts. Mix all ingredients well.
4. Butter a 20cm cake tin, pour in the mixture and bake at 180C/350F/Gas4 for 35-40 minutes or until the surface is golden.
NOTE: The amount of sugar used is minimum. If you are fond of sugary cakes, increase the quantity according to your taste. The dough is not very soft therefore you will need to add some water or milk.