Savacakes Recipe
quinoa, blueberry compote, greek yogurt, lemon zest
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Savacake batter
Blueberry compote
To finish & serve
Method
Savacake batter
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or an 8-inch square pan and line the bottom with parchment paper for easier release.
- 2
Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, sugar, and salt until evenly distributed.
- 3
Mix wet ingredients
In a large bowl, whisk the eggs until lightly beaten. Add the 1 cup Greek yogurt, milk, lemon zest, vanilla extract, and melted butter (or oil) and whisk until smooth.
- 4
Incorporate quinoa
Stir the cooked quinoa into the wet mixture until evenly combined. Fold the dry ingredients into the wet-quinoa mixture in two additions, stirring gently until just combined. Do not overmix; you want a batter that is thick but spreadable. If the batter seems too dense, stir in an extra tablespoon of milk.
- 5
- 6
Blueberry compote
- 7
Cook the blueberries
While the cake bakes or cools, make the compote. Place the blueberries, sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
- 8
Simmer and thicken
Simmer, stirring occasionally, for 6–8 minutes until the berries begin to break down and the mixture thickens slightly. If you prefer a thicker compote, mix the cornstarch with 1 teaspoon cold water to form a slurry and stir it into the compote. Simmer another 1–2 minutes until glossy and thickened. Taste and adjust sweetness or lemon juice as desired.
- 9
Cool slightly
Remove the compote from the heat and let it cool for 10 minutes; it will continue to thicken as it cools.
To finish & serve
- 10
Assemble
Slice the cooled savacake into 8 equal pieces. Spread a dollop (about 1–2 tablespoons) of Greek yogurt on each slice or plate. Spoon 1–2 tablespoons of warm (or cooled) blueberry compote over the yogurt and cake slice. Drizzle a little maple syrup or honey over each serving if you like extra sweetness.
- 11
Garnish and serve
Sprinkle each serving with a pinch of lemon zest and a mint leaf. Serve at room temperature or slightly warm. Leftover cake keeps covered in the refrigerator for up to 3 days; reheat gently before serving and add fresh compote.