Peach & Pistachio Quinoa Cake

In-season peaches, natural honey and yoghurt make this homemade cake extra special.
Joe Filshie
1H 35M

Use fresh peaches or green apples instead of canned peaches when they are available.




Preheat oven to 180C (160C fan forced.) Grease and line the base and sides of a round 23cm pan. Place quinoa in a pan with 1 1/3 cups water. Bring to the boil, reduce heat to simmer then cook for 10 min, remove from the heat, stand for 10 min and then cool.


In a large bowl, combine honey, eggs, yoghurt, sugar, butter and vanilla. Beat with electric beaters until combined. Add quinoa and mix again for 2 min. Fold in the flour and half the pistachios.


Pour half the mixture to the pan. Place ½ the peach slices over mixture. Cover with remaining mixture. Spread remaining peaches and pistachios over the top.


Place in oven and bake for 1 hr 15 min min or until skewer comes out clean. Allow to cool in pan for 10 min before removing and cooling on wire rack completely. Glaze top with extra honey if desired. Serve with thick vanilla yoghurt.

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