Passover is fast approaching and French-trained chef and best-selling cookbook author Paula Shoyer is offering Passover recipes that you’ll want to make year-round.

Shoyer, whose mission is to modernize traditional recipes with healthier ingredients, believes people don’t have to choose between blowing their diet and giving up beloved, favorite foods and tasty desserts, especially during the holidays.

For more of Paula’s Passover recipes, check out her cookbook “The New Passover Menu.”

Lemon Quinoa Cake

Serves 12. Prep time: 20 minutes. Bake time: 15 minutes to cook quinoa, plus 65 minutes to bake cake. Advance prep: May be made three days in advance or frozen.

Ingredients

  • ¾ cup quinoa
  • 1½ cups water
  • Cooking spray or 2 tablespoons oil
  • 2 tablespoons lemon zest, from 2-3 large lemons
  • ½ cup fresh lemon juice, from 2-3 large lemons
  • 4 large eggs
  • 1 teaspoon pure vanilla extract (or other vanilla if for Passover)
  • ¾ cup coconut oil
  • 1¼ cups sugar
  • 1 cup almond flour
  • ¼ cup coconut flour, plus 2-3 tablespoon to dust bundt pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Directions

  1. 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 to 18 minutes, or until all the liquid has been absorbed. Let sit for 5 minutes off the stovetop. The quinoa may be made two days in advance and stored in the fridge.
  2. Preheat the oven to 350 degrees. Use cooking spray or oil to grease a 12-cup bundt pan. Sprinkle 1 to 2 tablespoons coconut flour, or more if needed, over the entire greased pan and then shake the pan all around to cover and then tap out the excess.
  3. Place the quinoa in the bowl of a food processor. Add the lemon zest and juice, eggs, vanilla, oil, sugar, almond flour, coconut flour, baking powder, baking soda and salt and process until the mixture is very smooth, about 2 minutes.
  4. Pour the batter into the prepared bundt pan and bake it for 1 hour, or longer, until a skewer inserted into the cake comes out clean.
  5. Let the cake cool for 30 minutes and then remove it gently from the pan onto a wire cooling rack.

Glaze

Optional.

Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (from 1-2 lemons)

Directions

  1. Place the powdered sugar into a bowl and add 1 tablespoon of lemon juice and whisk well. Add more juice, a teaspoon at a time, until you have a thick glaze.
  2. Drizzle or pour over the cake.