COCONUT, ALMOND AND LIME QUINOA CAKE

INGREDIENTS (serves 12 – bakes in 60 minutes)

150g white quinoa; 180g Trex; 200g caster sugar; 3 large eggs – beaten; 200g ground almonds; 70g desiccated coconut; 1 tbsp vanilla extract; pinch of salt

To decorate: 60g Trex; 120g icing sugar; 20g shredded coconut; zest and juice of 2 limes; 1 tbsp caster sugar; lime slices, quartered

METHOD

1. Rinse the quinoa in a sieve. Put it into a saucepan with a pinch of salt and plenty of water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Rinse with cold water to cool, drain really well. 2. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease and line a 20cm loose-based or spring-release cake tin with a little Trex.

3. Beat the Trex and caster sugar together until light and creamy, then gradually beat in the eggs. Stir in the vanilla, quinoa, ground almonds, coconut and baking powder, then add the lime zest and juice.

4. Transfer the mixture to the prepared cake tin. Bake for 1 hour 15 minutes until set and golden. Place on a wire rack to cool completely.

When cool, remove the lining paper (the cake has a crumbly texture, so handle carefully)

5. To decorate, beat the Trex and icing sugar together until light and creamy, adding 2tsp lime juice. Put into a piping bag and pipe whirls on top of the cake (or just use a teaspoon). Next, put the shreds of lime zest, remaining lime juice and caster sugar into a small saucepan. Cook for 2-3 minutes until syrupy. When cooled, spoon over the cake and serve, decorated with lime slices and shredded coconut.

■ COOK’S TIP: Serve with crème fraiche, Greek yogurt or whipped cream

■ Recipes courtesy of Trex