Lemon chia cake

donna hay - Fresh + Light - - Gloriously Gluten-Free -

3 eggs

1½ cups (420g) nat­u­ral Greek-style (thick) yo­ghurt ½ cup (125ml) light-flavoured ex­tra vir­gin olive oil ¾ cup (130g) 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 (280g) nat­u­ral Greek-style (thick) yo­ghurt 2 ta­ble­spoons honey

1 ta­ble­spoon finely grated lemon rind Pre­heat oven to 160°C (325°F). Place the eggs, yo­ghurt, oil, su­gar, lemon rind and vanilla in a large bowl. Add the flour, al­mond meal, bak­ing pow­der and chia seeds and mix well to com­bine.

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. Set aside to cool slightly in the tin be­fore turn­ing out onto a wire rack to cool com­pletely.

To make the yo­ghurt top­ping, spread the loaf with yo­ghurt and driz­zle with the honey, ex­tra chia seeds and lemon rind. Serve. SERVES 8–10.

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