STRAINED yoghurt AND CHIA SEEDS TOP THESE zesty CAKES, FOR A BENEFICIAL boost OF FIBRE AND PROTEIN PLUS A DASH OF ESSENTIAL OMEGA-3.
lemon chia cupcakes with honey labne icing
¾ cup (90g) almond meal (ground almonds)
1 cup (175g) rapadura sugar
1 cup (140g) wholemeal spelt flour
2 teaspoons baking powder
½ cup (125ml) light-flavoured extra virgin olive oil
1 cup (250ml) buttermilk
2 teaspoons vanilla
1 tablespoon finely grated lemon rind, plus extra to serve ¼ cup (50g) black chia seeds, plus extra to serve
honey labne icing
3 cups (840g) natural Greek-style (thick) yoghurt ½ cup (175g) honey, plus extra to serve
2 teaspoons vanilla bean paste
2 tablespoons lemon juice To make the honey labne icing, line a medium bowl with a double layer of fine muslin. Place the yoghurt in the muslin, gather the edges to enclose and use kitchen string to secure. Tie the string around a long wooden spoon and balance the spoon on the rim of a large jar or bowl to suspend the yoghurt, making sure the muslin doesn’t touch the bottom of the container. Place in the fridge for at least 12 hours or until the labne is firm (see page 24).
Preheat oven to 160°C (325°F). Place the almond meal, sugar, flour, baking powder, oil, eggs, buttermilk, vanilla, lemon rind and chia seeds in the bowl of an electric mixer and beat for 3 minutes or until well combined. Spoon the mixture into 12 x ½- cup- capacity (125ml) cupcake tins lined with paper cases. Cook for 25 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely.
To finish the honey labne icing, remove the labne from the muslin, discarding the excess liquid. Place the labne, honey, vanilla and lemon juice in a medium bowl and stir well to combine. Spread the icing over the cooled cupcakes, drizzle with the extra honey and sprinkle with extra chia seeds and lemon rind to serve. MAKES 12.