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Lemon and Chia Seed Cake with Lemon Glaze
I grew up in Australia where Lemon and Poppyseed Cake is a normal bakery item, enjoyed with your feet up and a nice cuppa. No one thinks you’re going to get high or start an opium den with a slice of baked goods. Not so much here in the Middle East where I live, where poppy seeds are banned. So in a moment of genius this cake was born, and to be fair not only tastes the same, but the chia seeds give it some nutritional oomph, winning!
- 2 cups almond meal
- 6 eggs, separated
- 1/2 cup honey
- 1/4 cup chia seeds (black ones will give the appearance of poppy seeds)
- Zest of 2 lemons
- 2 tablespoons lemon juice
For the glaze…
- 4 tablespoons coconut butter
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons coconut milk
Preheat oven to 160 degrees Celsius.
Grease a 23cm round cake pan with a little coconut oil and line base and sides with baking paper.
Separate the eggs, placing their whites in 1 bowl and the yolks in another.
Whisk the yolks together with the honey and lemon juice.
Add in the zest, almond meal and chia seeds and mix together.
Beat the egg whites with an electric mixer until soft peaks form.
Fold the whisked egg whites into the almond/yolk mixture.
Pour into prepared pan and bake for 40-45 minutes.
Cool mostly in tin before turning out onto cooling rack.
To make glaze whisk all ingredients together in a small bowl.
Pour onto completely cooled cake, pushing it out to cake edges so it drizzles slightly down sides.
