Apricot-Quinoa Cake

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 137.1
  • Total Fat: 2.8 g
  • Cholesterol: 46.2 mg
  • Sodium: 23.8 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Apricot-Quinoa Cake calories by ingredient
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Tasty Lebanese-esque Dessert Tasty Lebanese-esque Dessert
Number of Servings: 18


    3/4 cup chopped dried apricots
    1/3 cup sugar
    2 tsp grated orange zest
    1 1/4 cup freshely squeezed orange juice
    1 3/4 cup water
    1 cup quinoa
    4 large eggs, separted
    1 1/3 cup whole milk
    1 tbs brown sugar


1. Rinse and soak quinoa in warm water. Remove from water.

2. Mix apricots, sugar, orange zest, orange juice and water in saucepan. Bring to a boil; reduce heat to simmer. Cook for 10 minutes until apricots are tender, stirring occasionally. Add quinoa and bring back to boil. Reduce to a simmer and cook for about an hour. It should seem like cream of wheat. Remove from heat and cool, uncovered for 10 minutes.

2. Preheat over to 350.

3. Whisk egg yolks and milk in large bowl until well combined. Slowly whisk in cooled quinoa mixture.

4. Beat egg whites until stiff peaks form. Fold into quinoa mixture.

5. Put batter in 9 x 12 pan. Sprinkle brown sugar on top through a sieve. Place baking pan in roasting pan and transfer to over. Pour hot water into the roast pan util it comes about halfway up the side of the baking pan. Bake for about 30-40 minutes.

6. Return the baking dish from the roasting pan. Transfer to a wire rack and cool until room temperature before serving.

Number of Servings: 18

Recipe submitted by SparkPeople user VLPSMITH.

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