Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is the start for my little Easter Calendar 2017, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind.
It is interesting to see the use of various seeds into "more classic" cakes, recenty I baked another lemon cake with poppy seed, and this time I have locate a recipe on lemon cake this time with chia seeds in the monthly magazine Isabellas (issue 02/2017). I have made no changes to the recipe.
Lemon cake with chia seeds: - 1 cake
- 115 g soft butter
- 115 g sugar
- 4 eggs
- 180 g almond flour
- 30 g chia sseds
- 2 organic lemons - both juice and zest
- 125 g wheat (cake) flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla sugar
- ½ lemon - only the juice
- 75-100 g icing sugar
- Heat up the oven to 180-200'C.
- Cover the bottom plate of a spring form with baking paper.
- Whip the butter and sugar into a white and airy foam on a stand-alone mixer.
- Add in the eggs, one egg by the time, whip in between.
- Add in the almond flour, chia seeds, lemon zest and juice, and whip everything together.
- Finally add in the wheat flour, baking power and vanilla sugar, whip everything into a homogeneous mass.
- Pour the cake dough in the spring form, and bake the cake at 180-200'C in the middle of the oven for 40-50 minutes.
- Check the cake is baked, before removal from the oven.
- Cool down the cake in the springform.
- Mix the lemon juice and icing sugar into the right consistency.Spread the icing on top of the cake.
- Let the icing set, before the cake is cut into slices.