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Lucy Di Marino

Moist and sweet with a hint of ginger spice, this delicious and wholesome cake is topped with a smooth light glaze and crumbled nutty ginger biscuits.

Ingredients

Dry Mix

½ tbsp ginger powder
1 tsp baking soda
1 tsp mixed spice
1 tbsp baking powder
1 tbsp ground Ceylon cinnamon
225 g quinoa

Wet Mix

½ vanilla bean
80 g molasses
100 g apple
175 g pitted medjool dates
300 ml water

Glaze

100 g cashews
125 ml maple syrup

Ginger Biscuits – Makes 16

¼ vanilla bean
½ tsp mixed spice
1 tsp ginger powder
15 g molasses
20 g date sugar
25 ml water
60 g tapioca
80 pecans

Method

To make the cake, in a food processor or high speed blender, process the dry ingredients into a fine flour and transfer to a bowl. Process the wet ingredients and add to the dry. Mix well, transfer to a cake mould and bake at 180°C for 45 minutes.

To make the biscuits, in a food processor or high speed blender, process the pecans, sugar, tapioca and spices into a flour, stopping before the nuts begin to release oil and the mixture clumps together. Stir in the molasses, the seeds from the vanilla bean and the water and mix into a dough.

Roll out to about ½ cm high and cut into 16 biscuits. Bake at 180°C for 15 minutes.

To make the glaze, in a food processor or high speed blender, process the cashews into a fine crumble, add the maple syrup and process until smooth.

Allow the cake and biscuits to cool, top the cake with glaze and sprinkle with crumbled biscuits.

Enjoy!