Chia seeds and I have formed a close relationship of late, mainly due to the fact that there’s about 1 kg of them sitting in my pantry and I don’t want to see them go to waste. They’ve been added to smoothies here, cookies here and now a yummy cake.
If chia seeds aren’t your thing or you don’t have any in the pantry that’s fine all these recipes will still turn out perfectly without them.
I love lemons and limes, particularly in baking and my vodka, they are so refreshingly deeeelicious!
This lemon lime chia cake would have to be one of the easiest cakes I make, everything gets thrown into the mixing bowl together and there’s NO noisy electric mixer required, just a wooden spoon with some easy mixing (the perfect cake to whip up when you have sleeping babies!). My baby slept through the cake creating part but woke just in time to help mix up the icing.
Mum popped out while I had this little treasure baking last weekend, once it was iced and prettied up with some shredded coconut I slid a slice in her direction, she commented how light, fluffy and moist it was, her eyes lit up even more when I told her no electric mixing services had been employed.
Simple recipes are always winners and this little treasure certainly fits that bill.
Here’s your How-To:
- 1½ cups self raising flour
- 1 cup caster sugar
- ½ cup coconut
- 1 tablespoon chia seeds
- ½ teaspoon finely grated lemon rind
- ½ teaspoon finely grated lime rind
- 125g melted butter
- 2 eggs lightly beaten
- ½ cup milk
- ¼ cup lemon juice
- ¼ cup lime juice
- 1½ cups icing sugar, sifted
- 1 tablespoon butter, melted
- 1½ tablespoons lemon juice
- ⅓ cup shredded coconut
- Preheat oven to 160C (fan forced)
- Grease and line a 20cm round cake tin.
- Combine SR flour, sugar, coconut, chia seeds, rinds, butter, eggs, milk and juices in a large bowl.
- Mix well with a wooden spoon until well combined.
- Bake for 40 minutes or until lightly golden and a skewer inserted comes out clean.
- Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.
- Combine Icing sugar, butter and juice in a medium bowl and mix well with a wooden spoon to combine. Spread over cooled cake. Sprinkle coconut over the top.
- Store cake in an airtight container 4-5 days.
Do you have a favourite recipe only needing wooden spoon action?
Have you an abundance of chia seeds like me in your pantry? What’s your favourite way to enjoy them?
Until the next time…..
PS – I hope everyone affected by the crazy cyclonic weather in QLD & Northern NSW is fairing okay, fingers crossed there’s not too much damage. Stay high and dry lovelies.
Chia seeds and I have formed a close relationship of late, mainly due to the fact that there's about 1 kg of them sitt...