Cake with Cherries
Not only does this cake taste great, but it is also a great source of vitamin E, which is effective as an antioxidant and protects our cells from free radicals. The iron content is also impressive. This trace element is needed for blood formation and oxygen transport in the body.
If you don't like the taste of buckwheat flour or are not gluten intolerant, you can always use another whole-wheat flour instead. The almonds can easily be replaced with other ground nuts. Instead of puffed quinoa, the cake also tastes wonderful with puffed amaranth. There are almost no limits to the variations of this recipe!
Toast quinoa in a pan until it becomes aromatic. Remove from pan and let cool.
Rinse and pit cherries. Separate eggs. Beat egg whites with lemon juice until stiff. Mix yolks with oil and pear juice. Combine almonds, quinoa and buckwheat flour. Fold in egg yolks into quinoa, fold in egg whites as well, carefully.
Line baking sheet with parchment paper.
Place quinoa mixture on baking sheet and smooth. Sprinkle with cherries and bake in preheated oven at 350°F for about 35 minutes.
Remove from oven, cool and cut into pieces. Serve.