Summer is officially here, and plums will start popping up on fruit stands everywhere. Rather than chomping them down raw, savor their sweetness with Le Pain Quotidien Cookbook plum quinoa cakes. Made with both quinoa flour and pearls, there's an interesting texture contrast plus the plush quality of the cakes themselves. Make a couple batches for summer morning breakfasts on the go.
Tips: Soak the halved plums in a little brandy before topping the cakes to bake. Plum and apricot halves combined look beautiful and taste delicious.
Tweaks: If you absolutely can't find quinoa flour, it's all right to use regular flour, but substitute for twice the amount specified, as quinoa flour is highly absorbent.
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As always with our Bake the Book feature, we have five (5) copies of Le Pain Quotidien Cookbook to give away.