Baking Dessert

Lemon chia cake

Name: Lemon chia cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 2 tbs black chia seeds; 1/3 cup (80ml) milk; 2 1/2 cups (400g) wholemeal plain flour; 3 tsp baking powder; 1/4 tsp bicarbonate of soda; 125g unsalted butter, softened; 200g light muscavado sugar; 2 eggs; Finely grated zest and juice of 1 lemon; 250g Greek yoghurt; 2 tbs icing sugar, sifted; 1/2 cup (140g) Greek yoghurt; Finely grated zest and juice of 1/2 a lemon

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 23, 2018

Let the citrusy smell of lemon waft through your house as you bake this classic cake.

2 tbs black chia seeds
1/3 cup (80ml) milk
2 1/2 cups (400g) wholemeal plain flour
3 tsp baking powder
1/4 tsp bicarbonate of soda
125g unsalted butter, softened
200g light muscavado sugar
2 eggs
Finely grated zest and juice of 1 lemon
250g Greek yoghurt

Yoghurt and lemon icing

2 tbs icing sugar, sifted
1/2 cup (140g) Greek yoghurt
Finely grated zest and juice of 1/2 a lemon

Method

1.

Preheat oven to 180°C. Grease base and sides of a 22cm ring mould cake pan and line with baking paper.
2.

Combine chia seeds and milk in a bowl and set aside for 5 minutes to soften.
3.

Meanwhile, combine flour, baking powder, bicarb and 1/4 tsp salt flakes in a bowl. In a stand mixer fitted with paddle attachment, beat butter and sugar until pale and fluffy. Add eggs, 1 at a time, beating between each addition. Stir through lemon zest and juice and chia mixture. In 2 batches, add flour mixture and yoghurt, stirring until combined.
4.

Spoon batter into prepared pan and bake for 40 minutes or until a skewer inserted into cake comes out clean. Cool in pan.
5.

For the icing, combine all ingredients except lemon zest in a bowl. Spoon over cooled cake and sprinkle with zest to serve.