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

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