Preparation
Place the quinoa and
water into a small
saucepan and bring it to
a boil over medium heat.
Reduce the heat to low,
cover the saucepan, and
cook the quinoa for 15
minutes, or until all the
liquid has been absorbed.
The quinoa should be
fully cooked at this point
— taste a little to make
sure it’s not crunchy (if it is,
add a little more water to
the pan and keep cooking
until it’s softened — you
really want to make sure
it is very soft). Set the pan
aside. The quinoa may
be made 1 day or more in
advance.
Heat the oven to 350°F
(180°C). Grease a 12-cup
(2.8L) Bundt pan, sprinkle
the potato starch over the
greased pan, then shake
the pan to remove any
excess starch.
Place the quinoa in the
bowl of a food processor
or blender. Add the orange
juice, eggs, vanilla, oil,
sugar, cocoa, baking
powder and salt, and
process until the mixture is
very smooth.
Melt the chocolate over
a double boiler, or place
in a medium microwave-
safe bowl, and put in a
microwave for 45 seconds,
stirring and then heating
the chocolate for another
30 seconds, until it is
melted. Add the chocolate
to the quinoa batter and
process until well mixed.
Pour the batter into the
prepared Bundt pan and
bake it for 50 minutes, or
until a skewer inserted into
the cake comes out clean.
Let the cake cool for 10
minutes and then gently
turn it out of the pan onto
a wire cooling rack. Let it
cool on the rack.
To make the glaze, melt
the chocolate in a large
microwave-safe bowl in
the microwave (see above)
or over a double boiler.
Add the oil and vanilla and
whisk well. Let the glaze
sit for 5 minutes and then
whisk it again.
Use a silicone spatula to
spread the glaze over the
top of the cake, letting it
drip down the sides. Serve
at room temperature and
store any leftovers airtight
at room temperature.
RASPBERRY ALMOND
THUMBPRINTS
Adapted from Claire Saffitz
Makes 22 cookies
Parve
Ingredients
2¼ cups (216g) almond flour
1 teaspoon baking soda
½ teaspoon Diamond Crystal
kosher salt or ¼ teaspoon
Morton kosher salt
1 teaspoon finely grated lemon
zest
1 teaspoon kosher for Passover
pure vanilla extract
½ teaspoon kosher for Passover
pure almond extract
3 tablespoons plus ½ cup
(220g) kosher-for-Passover
raspberry jam
2 large (70g) egg whites, at
room temperature
⅓ cup (66g) granulated sugar
½ cup plus ⅓ cup (92g) kosher-
for-Passover confectioners’
sugar
Preparation
In a medium bowl, whisk
together the almond flour,
baking soda and salt to
combine. Set aside.
In a small bowl, stir
together the lemon zest,
vanilla, almond extract
and 3 tablespoons of
the raspberry jam until
smooth. Set aside.
In a clean, large, non-
plastic bowl, with a hand
mixer, beat the egg whites
on medium-low speed
until the whites are broken
up and frothy, about 20
seconds. Increase the
speed to medium-high
and continue to beat until
the whites are foamy
and opaque, about 30
seconds, then gradually
add the granulated sugar
in a slow, steady stream,
beating constantly.
Once all the sugar is
added, continue to beat
just until you have dense,
glossy egg whites that
hold stiff peaks. Set the
bowl aside.
Use a silicone spatula
to gently fold the dry
ingredients into the
beaten egg whites until
well combined, then
scrape in the jam mixture
and continue to fold until
you have an evenly mixed,
stiff and tacky dough. The
baking soda will react with
the acidity in the jam and
turn the batter grayish,
which is normal. Cover the
bowl and refrigerate the
dough for at least 1 hour to
let it rest.
After the dough has
rested, scoop a rounded
tablespoon of dough and
roll it between your palms
to form a smooth ball,
then transfer it to a plate.
If the dough sticks to your
palms, dampen your palms
lightly with a drop or two
of water. Repeat until
you’ve rolled all the dough
into balls and transferred
them to the plate. (You
should end up with about
22 balls.) Transfer the
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