Quinoa Cherry Cake

Ingredients

• 120 g Quinoa
• 1.2 kg cherries
• 5 eggs
• 1 tbsp Lemon Juice
• 120 ml sunflower oil
• 40 g pear syrup (4 tbsp)
• 150 g Ground Almonds
• 150 g buckwheat flour

Instructions

1. 1.

   Toast the quinoa in a pan until puffed, then remove and let cool.

2. 2.

   Wash and pit the cherries. Separate the eggs. Beat the egg whites with lemon juice until stiff peaks form. Whisk the yolks with oil and pear syrup. Fold in the almonds, quinoa, and buckwheat flour. Gently fold in the meringue.

3. 3.

   Spread the batter evenly on a baking sheet lined with parchment paper. Distribute the cherries over the top and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35 minutes. Remove from the oven and cut into pieces.