Feast on the SWIRLED RIBBON QUINOA CAKE this festive season!

Dive into the festive spirit and pamper your taste-buds without cheating on your diet by baking this scrumptious gluten-free cake using quinoa flour.

Ingredients:

• 100 grams quinoa flour
• 1 ½ tsp baking powder  
• 180 grams butter
• 200 grams powdered sugar
• 3 eggs ( use flaxseed eggs for eggless alternative)
• 1 tsp vanilla essence
• 5 tbsp milk
• 2 or 3 food coloring agents of your choice (preferably pink, yellow and green colors)

Method:

1. Sieve the quinoa flour along with the baking powder in a large bowl and keep it aside.
2. Take another deep bowl and add the butter into it. Ensure the butter is at room temperature. 
3. Cream the butter using an electric beater for about a minute or using a wire whisk until it turns into smooth peaks. Then add powdered sugar into this and whisk until light and fluffy(maybe for 2-3 minutes if using an electric beater).
4. Add one egg along with 1 tbsp of the sifted flour mixture into the creamed butter mixture bowl and beat the entire mixture until the egg is mixed well and the batter turns light and fluffy..
5. Repeat step 4 twice for the remaining 2 eggs( ensure adding 1 tbsp of the sifted flour mixture with each egg).
6. Once the mixture is mixed well ensuring the eggs are blended well into the batter, add the remaining sifted flour into the batter.
7. Add vanilla essence and milk into the mixture.
8. Beat the entire mixture for 30 seconds using an electric beater, or use a spatula to mix the entire mixture in the cut and fold method until the batter is in a smooth consistency.
9. Now divide the batter into different portions depending on the number of food colors you wish to add. Add two or three drops of a food coloring agent into each of the batter portions and mix well.
10.  Into a greased baking tin/pan, pour dollops of the colored portions batter while alternating between the colors.
11. Swirl the colors and spread the batter evenly.
12. Bake the cake in a preheated oven at 180°C(360°F) for about 40-50 minutes.
13. Allow the cake to cool completely before icing it with a frosting of your choice and serving.

Pro-tip:

• Instead of eggs, you can use flaxseed egg as a substitute. 1 tablespoon ground flaxseed along with 3 tablespoon water mixed well replaces 1 egg. For the above recipe you will require 3 tablespoon flaxseed and 9 tablespoon water. Though this recipe requires each flaxseed egg to be incorporated into the batter separately as well.
• A classic vanilla buttercream frosting with a simple border and some confetti sprinkles being topped is suggested for this cake.

We recommend using the Quinoa Flour and Flax Seeds by Nourish You for a purely organic baking experience vouching for good health and zesty bakes.