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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources