Lemon Cake with Chia Seeds
When it comes to Chia seeds, I am still on a voyage of discovery and experimentation. I read how healthy they are and therefore intend to use them as an ingredient in my food as often as possible. I have already tried them out in a few simple recipes (I will post them soon) but what I really wanted to do was to bake a cake with this novelty ingredient.
Chia reminds me a bit of poppy seed so I used it in a lemon cake as a substitute for poppy seeds. The cake turned out delicious: very moist with crunchy little bits. And although I do realize this is not the healthiest cake in the world (I tried to use healthy rapeseed oil instead of butter but it didn’t work), I am sure that adding chia seeds certainly made it healthier.
INGREDIENTS (for 8 portions):
175g butter, in room temperature,
1 tbsp + 1tsp lemon juice.
- Preheat an oven to 180 Celsius Degrees (160 for fan ovens).
- Put a disk of parchment paper on the bottom of a round 18cm-diameter cake tin and grease its side.
- Beat the butter and sugar till fluffy, add the rest of the cake ingredients and beat until everything is well combined.
- Pour the batter into the prepared tin and bake in the hot oven for 50–60 minutes (when a wooden stick inserted into the center of the cake comes out clean, the cake is ready).
- Cool down the cake at first in the tin and after 10 minutes on a wire rack.
- Prepare the icing by mixing the icing sugar with the lemon juice, pour it over the cake.
Originally published at www.tastesofhealth.eu on February 17, 2016.