Coffee and Almond Quinoa Roulade

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Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

The flavour and nuttiness of this dessert is transformed by simply toasting the quinoa, which adds to the delicious coffee taste. Although the result looks very impressive, a roulade isn’t too difficult to make and can be done in advance, so delight your guests with this unusual glutenfree version of a classic cream roulade.

Ingredients

  • 75 g/3 oz/½ cup quinoa
  • 500 ml/17 fl oz/generous 2 cups water
  • 4 eggs
  • 150 g/5 oz/ cup caster (superfine) sugar
  • 75 g/3 oz/¾ cup ground almonds
  • 25 g/1 oz/¼ cup cornflour (cornstarch)
  • 5 ml/1 tsp baking powder
  • caster (superfine) sugar, for rolling
  • 30 ml/2 tbsp flaked (sliced) almonds
  • fresh berries and coffee, to serve

For the coffee cream

  • 300 ml/½ pint/ cups whipping cream
  • 15 ml/1 tbsp instant coffee dissolved in 30 ml/2 tbsp boiling water

Method

  1. Heat the oven to 180°C/350°F/Gas 4. Grease a 30 x 22 cm/12 x 9 in Swiss roll tin (jelly roll pan) and line the base and sides with baking parchment.
  2. Spread the quinoa on a baking sheet and toast for 6-8 minutes under a medium grill (broiler) until golden. Place in a pan, add the water, bring to the boil and cook for 12-14 minutes, until soft.
  3. Drain the quinoa if necessary and set aside to cool completely.
  4. Whisk together the eggs and sugar, with an electric whisk, until light and frothy. Fold in the ground almonds, cornflour, cooled quinoa and baking powder using a large metal spoon.
  5. Spread the mixture evenly over the base of the prepared tin and bake in the oven for 12-15 minutes, until golden brown, and springy when touched. Cover with a clean dish towel and allow to cool for 5-10 minutes.
  6. Meanwhile, prepare the coffee cream. Whip the cream until firm but soft. Blend with the cooled, dissolved coffee and set aside in the refrigerator.
  7. Dry-roast the almonds in a frying pan until lightly browned.
  8. While the roulade is still slightly warm, cut a piece of baking parchment slightly larger than the sponge. Sprinkle with the almonds and 15 ml/1 tbsp caster sugar.
  9. Turn the roulade on to the sugary paper, and peel off the lining paper from the back. Make a shallow slit, without cutting all the way through the sponge, about 2 cm/¾ in in from one of the long edges. This makes rolling easier.
  10. Carefully start to roll the roulade from the same side as the slit, making it as tight and straight as you can. The sugared paper should still be on the roll. Leave to cool completely.
  11. When the sponge is completely cool unroll it, remove the sugared paper and spread the middle with coffee cream. Re-roll, arranging any dislodged flaked almonds on the top, and sprinkle with a little more caster sugar. Serve with fresh berries and coffee.

Nutritional Information: Gluten free Energy 470kcal/1963kJ; Protein 7g; Carbohydrate 46g, of which sugars 34g; Fat 30g, of which saturates 13g; Cholesterol 51mg; Calcium 86mg; Fibre 1g; Sodium 23mg.