Lemon Chia Cake
3 eggs
1½ cups (420g) natural Greek yoghurt (thick)
½ cup (125ml) light-flavoured extra-virgin olive oil
¾ cup (130g) rapadura sugar (tip: I used raw sugar for rapadura sugar)
2 tablespoons finely grated lemon rind
1 teaspoon vanilla bean paste
¾ cup (120g) buckwheat flour
1½ cups (180g) almond meal (ground almonds)
3 teaspoons baking powder
2 tablespoons black chia seeds, plus extra, to serve
Yoghurt Topping
1 cup natural Greek yoghurt (thick)
2 tablespoons honey
extra chia seeds
1 tablespoon finely grated lemon rind
Method
1. Pre-heat oven to 160°C (325°F).
2. Place eggs, yoghurt, oil, sugar, lemon rind and vanilla in a large bowl. Add flour, almond meal, baking powder and chia seeds and mix well to combine.
3. Pour into a lightly greased 11cm x 28cm loaf tin lined with non-stick baking paper. Cook for 55–60 minutes or until cooked when tested with a skewer.
4. Set aside to cool slightly in the tin before turning out to a wire rack to cool completely.
5. To make the yoghurt topping, spread the loaf with yoghurt and drizzle with the honey, extra chia seeds and lemon rind.
Vicki Coombes, Gloucester Food Hub Member
3 eggs
1½ cups (420g) natural Greek yoghurt (thick)
½ cup (125ml) light-flavoured extra-virgin olive oil
¾ cup (130g) rapadura sugar (tip: I used raw sugar for rapadura sugar)
2 tablespoons finely grated lemon rind
1 teaspoon vanilla bean paste
¾ cup (120g) buckwheat flour
1½ cups (180g) almond meal (ground almonds)
3 teaspoons baking powder
2 tablespoons black chia seeds, plus extra, to serve
Yoghurt Topping
1 cup natural Greek yoghurt (thick)
2 tablespoons honey
extra chia seeds
1 tablespoon finely grated lemon rind
Method
1. Pre-heat oven to 160°C (325°F).
2. Place eggs, yoghurt, oil, sugar, lemon rind and vanilla in a large bowl. Add flour, almond meal, baking powder and chia seeds and mix well to combine.
3. Pour into a lightly greased 11cm x 28cm loaf tin lined with non-stick baking paper. Cook for 55–60 minutes or until cooked when tested with a skewer.
4. Set aside to cool slightly in the tin before turning out to a wire rack to cool completely.
5. To make the yoghurt topping, spread the loaf with yoghurt and drizzle with the honey, extra chia seeds and lemon rind.
Vicki Coombes, Gloucester Food Hub Member
