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

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources