A busy weekend left me with a buzzing head, I felt completely out of phase yesterday evening, you know as if I missed one or two beats and I thought it would take me a week to get back on the track but today I feel strangely focused. Well at least I know what to do today and I even got some new ideas for recipes. Or maybe I'm just changing gear, after my mother died in January I have got used to not feeling particularly energetic or creative so when I take another step back to normality or whatever we call life without acute grief, it seems so incredibly much easier and lighter that I am surprised. I should know considering that I have been through it all before and not even a long ago. But at least I am pleasantly surprised so I am not complaining, quite the contrary - it is great to feel a bit better!
QUINOA AND HAZELNUT CAKE or TORTA CON QUINOA E NOCCIOLE
4 eggs
300 ml/ 1,25 cup cane sugar
100 g/ 3,5 oz salted butter, melted
70 g/ 2,47 oz hazelnuts, chopped
200 ml/ 0,85 cup quinoa, cooked
300 ml/ 1,25 cup flour
1 tsp baking powder
- Whip eggs and sugar fluffy.
- Add melted butter, chopped nuts and cooked quinoa and stir well.
- Sift flour and baking powder into the batter and mix well.
- Put the batter in a greased cake tin and bake in a pre-heated oven (175°C/347°F) for about 30 minutes but do check with a tooth pick to be sure.
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