Lately I’ve been really craving a good cake. I really like a good lemon dessert, so I thought of a lemon poppy seed cake. Then I thought, why not replace the poppy seeds with chia seeds? I’m absolutely loving chia seeds right now, mostly in the form of my overnight oats that I have for breakfast every morning. I figured they’d work pretty well in cake, which they really, really did.
– 1½ cups plain flour
– 1½ tsp baking powder
– 115g butter, softened slightly
– 125g caster sugar
– 2 large eggs, at room temperature
– zest and juice of 2 lemons
– 1x170g tub of plain Greek yogurt (I prefer Chobani)
– 2 tbsp chia seeds
– 2 tbsp milk
1. Preheat the oven to 170°C and line a 9″ round cake tin with non-stick baking paper.
2. Combine the flour and baking powder in a bowl and set aside.
3. In a larger bowl, cream the butter and sugar with an electric beater for a few minutes and until light in colour, creamy and fluffy. Then, beat in the eggs one at a time, scraping down the sides as needed.
4. Beat in the lemon zest and juice next for a few minutes, until completely combined.
5. Stir in half the flour mixture with a spoon, then add the whole tub of Chobani and the chia seeds. Once they’re mixed in, add the rest of the flour and stir until completely incorporated.
6. Finally, mix in the milk, then pour the batter into the cake in and smooth out.
7. Bake for 35 minutes, until golden on top and a skewer inserted into the centre of the cake comes out clean.
8. Allow the cake to cool for 15 – 20 minutes in the tin, then remove and dust with a little icing sugar to serve.