Blueberry Quinoa Protein Cake, Overlook Medical Center, Summit, N.J.

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
1 cake

Michael Atanasio, manager of food and nutrition at Overlook Medical Center, says he likes “to challenge people in terms of thought and creativity.” He certainly put his chef, Todd Daigenault, to the test when he asked him to come up with a cake that could be made healthier with the addition of quinoa. But the chef came through with not one but two versions, including the recipe found below. “While we were revising the patient menu, my chief clinical dietitian and I wanted to do something different with desserts,” Atanasio explains. “So I asked Todd what he might be able to do with quinoa. He didn’t disappoint, and the cakes have really gained popularity.” He admits the cakes aren’t fat free, but the quinoa does add a tasty benefit to dessert. The cakes are now being produced by a local bakery, which bakes them and portions them into clamshells for sale “much cheaper than we could do here.” Atanasio adds that Daigenault is experimenting with a gluten-free version by using chickpea flour. 

Ingredients

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
5 large eggs
2 tsp. vanilla extract
1 ¼ cups buttermilk
4 oz. cooked red quinoa
¼ cup blueberries
 

Steps

1. Preheat oven to 350°F. Butter and line with parchment paper two 9-by-4-inch round pans.
2. In medium bowl, sift together flour, baking powder and salt.
3. Cut butter into 1-inch pieces and place in large bowl of electric mixer, fitted with paddle attachment or beaters. Beat for 3 minutes of medium-high speed until butter is light and creamy in color. Stop and scrape bowl, them cream butter for additional 60 seconds.
4. Add sugar, ¼ cup at a time, beating for 1 minute after each addition. Scrape sides of bowl occasionally. Add eggs one at a time.
5. Reduce mixer speed. Stir vanilla into buttermilk. Add dry ingredients alternately with buttermilk. Mix just until incorporated. Scrape sides of bowl and mix for 15 seconds longer. When batter is complete, gently fold in quinoa and fresh blueberries into batter.
6. Spoon batter into prepared pans and smooth tops with knife. Lift pans and let batter drop onto counter lightly to burst any air bubbles. Allow batter to settle.
7. Center pans onto lower third of oven and bake for 45 to 50 minutes, or until cake is lightly browned.
 

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources