Gluten-free almond and quinoa sponge cake

Today I bring you a cake gluten-free of almonds and quinoa to enjoy its delicious flavor during the weekend.

You already know that both the quinoa flour and almond flour can be easily done at home. So this recipe is the most homemade.

It's a cake very nutritious and with a lot of flavor. That, in addition, spreads a lot because with a small piece you will have enough to satisfy hunger at snack time.

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This is not a light, fluffy cake. On the contrary, it is one of those super-nutritious dense cakes with which, with a single piece, you are more than satisfied. So it's perfect for enjoy with a good infusion the coffee.

I recommend you to do not use it to fill Because, even if it does not crumble too much, if you add cream, ganache or pastry cream it would be too thick.

Without a doubt, the main protagonists of this recipe are the almond flour and quinoa flour. They have a lot of presence in the cake and are noticeable both in the texture and in its rich flavor.

I have also flavored it with cinnamon which goes very well to accompany the warm flavors of the flours.

To make the recipe you can use the neutral oil that you like the most. It can be a sunflower, canola, or corn oil. You can also use coconut oil but make sure it is liquid before adding it to the recipe.

You can choose one simple decor like a little cocoa powder or a little icing sugar for a touch. It is a small gesture that your guests will appreciate.

To make this recipe I have used a small mold 17 cm in diameter and 10 cm high with a central tube to make the hole for the cake. It has a capacity of 1,5 liters.

More information - Basic Recipe: Quinoa Flour/ Almond and orange cookies / Basic recipe: homemade baking powder

Adapt this recipe to your Thermomix model