April 13, 2017

Lemon cake with chia seeds - Easter Calendar 2017

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
  1. Heat up the oven to 180-200'C.
  2. Cover the bottom plate of a spring form with baking paper.
  3. Whip the butter and sugar into a white and airy foam on a stand-alone mixer.
  4. Add in the eggs, one egg by the time, whip in between.
  5. Add in the almond flour, chia seeds, lemon zest and juice, and whip everything together.
  6. Finally add in the wheat flour, baking power and vanilla sugar, whip everything into a homogeneous mass.
  7. 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.
  8. Check the cake is baked, before removal from the oven.
  9. Cool down the cake in the springform.
  10. Mix the lemon juice and icing sugar into the right consistency.Spread the icing on top of the cake.
  11. Let the icing set, before the cake is cut into slices.

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