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Seeded Quinoa, Cinnamon, Almond and Plum Cake

Seeded Quinoa, Cinnamon, Almond and Plum Cake

“This is what I call a pudding cake, it’s rich and lovely with the deep pink plums. The crumble topping just finishes it off. The Quinoa adds some good proteins too. I love to serve this warm
with creme fraiche.”

By Sophie Michell

  • Serves 8

  • 1 hour

  • 2 pans

  • Beginner

Suitable for vegetarians


For the crumble topping

  • 150g flour
  • 150g butter
  • 150g light brown muscovado sugar
  • 1 tsp cinnamon
  • 1 handful of flaked almonds


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1.Preheat the oven to 180C

2.Soften the butter and beat with the the sugar until light and fluffy

3.Beat the eggs in one by one, folding in the flour, ground almonds and Superseed Mix

4.Mix well and spoon into a greased and lined 10” cake tin

5.Cut the plums in half and arrange cut side up onto the top of the cake mix

6.Next, take all the crumble topping ingredients and mix together by hand until they resemble breadcrumbs. Sprinkle over the top of the cake

7.Finally add the flaked almonds and bake for 30/40 minutes until cooked and golden

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