I love cooking with coconut oil, so when Pura got in touch to tell me about their new pourable coconut oil blend, it immediately piqued my curiosity.
Pura Coconut Blend includes two products: a liquid blend and a spray, and the big selling point is that it’s stable in a liquid state, because it’s combined with rapeseed and sunflower oil.
As well as being convenient and reducing preparation time, it’s also high in Omega 3 and lower in saturated fat than standard coconut oil. Another plus is that it’s flavourless, so you can use it even in dishes that wouldn’t suit a coconutty flavour.
I put Pura Coconut Oil Blend through its paces with this aromatic, temptingly golden and utterly delicious orange, almond and quinoa cake.
Made with cooked quinoa, ground almonds, honey, Pura Liquid Coconut Oil, eggs and orange zest & juice, the texture is kind of like a sponge, kind of a like a treacle tart, and the strawberries and orange piled on top with plenty of honey syrup makes the cake extra moist and packed with flavour.
This gorgeous dessert is also gluten-free and dairy-free, so it’s a great option for those with relevant allergies.
Here’s how to make it.
Ingredients
- 150 g (5.5 oz) white quinoa
- Pinch of salt
- 150 ml (5 floz) Pura Liquid Coconut Oil
- 200 g (7 oz) caster sugar
- 3 large eggs beaten
- 1 tsp vanilla extract
- 200 g (7 oz) ground almonds
- 1 tsp gluten-free baking powder
- 1 large orange
- 6 tbsp clear honey
- 150 g (5.25 oz) strawberries halved
- Mint sprigs to decorate
Instructions
- Rinse the quinoa in a sieve, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 12-15 minutes. Rinse with cold water to cool quickly, then drain really well.
- Preheat the oven to 180°C/350°F, fan oven 160°C/320°F. Gas Mark 4. Grease and line a 20cm/8in round cake tin.
- Whisk together the Pura Liquid Coconut Oil, caster sugar and eggs. Stir in the vanilla extract, quinoa, ground almonds and baking powder. Finely grate the orange zest and stir it in.
- Transfer the mixture to the cake tin. Bake for 1 hour until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.
- To make the topping, use a knife to remove all the pith from the orange. Cut the orange into slices and place in a saucepan. Add the honey and strawberries and simmer gently for 1-2 minutes. Cool slightly, then arrange on top of the cake, spooning the juices on top. Decorate with mint sprigs.
Pura Coconut Oil Blend is available from ASDA, Sainsbury’s and Morrisons, priced at £4 for a 500ml bottle. The Spray comes in 200ml bottles RRP £2.50.
If you’d like to try this recipe at home here it is in printable format – click PRINT below!
Orange and almond quinoa cake
Ingredients
- 150 g (5.29 oz) white quinoa
- Pinch of salt
- 150 ml (5.07 floz) Pura Liquid Coconut Oil
- 200 g (7.05 oz) caster sugar
- 3 large eggs beaten
- 1 tsp vanilla extract
- 200 g (7.05 oz) ground almonds
- 1 tsp gluten-free baking powder
- 1 large orange
- 6 tbsp clear honey
- 150 g (5.29 oz) strawberries halved
- Mint sprigs to decorate
Instructions
- Rinse the quinoa in a sieve, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 12-15 minutes. Rinse with cold water to cool quickly, then drain really well.
- Preheat the oven to 180°C/350°F, fan oven 160°C/320°F. Gas Mark 4. Grease and line a 20cm/8in round cake tin.
- Whisk together the Pura Liquid Coconut Oil, caster sugar and eggs. Stir in the vanilla extract, quinoa, ground almonds and baking powder. Finely grate the orange zest and stir it in.
- Transfer the mixture to the cake tin. Bake for 1 hour until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.
- To make the topping, use a knife to remove all the pith from the orange. Cut the orange into slices and place in a saucepan. Add the honey and strawberries and simmer gently for 1-2 minutes. Cool slightly, then arrange on top of the cake, spooning the juices on top. Decorate with mint sprigs.
This is a commissioned post for Pura Coconut Oil Blend.
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More orange desserts to try
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Alexis Knibbs says
Love the look of this cake. I will have to try using Quinoa as an ingredient in cakes. Great blog and love the recipe.
jenny says
This looks and sounds scrumptious.
Vicki Montague says
Lovely recipe Emily! Great to see you doing more gluten and dairy free recipes!
Debbie says
Looks delicious!! Love the idea of using quinoa in a cake! Found your blog the other day and im enjoying exploring your recipes and videos. Lots of inspiration and motivation for my own blog, although I think videos are a long way off for me. Thanks for sharing
Emily Leary says
Thanks for stopping by. I just had a look round your blog and it’s gorgeous :)
Debbie says
thanks so much Still along way to go with it but I’m slowly adding recipes Really enjoying learning about blogging and photography as well.