Lemon and Chia Seed Cake

Ingredients:

3 lemons - tops removed
cut and scored with a cross about 3cm deep
6 organic free-range eggs
200g xylitol
250g almond meal
3 tsp baking powder
5 tbs soaked chia seeds in a cup of water
 

Note: This recipe serves 12. Once you've prepped the lemons, because this is the part that takes some time, the mixing time is very quick and perhaps about 8 minutes to do. Then pop it in the oven with a timer and enjoy the rest of the day! 

1. Place the prepared lemons in boiling water and simmer for 50 minutes. Remove from the water and purée the whole orange, including peel in a food processor, until smooth.

2. Preheat the oven to 160 Celsius

3. In a large mixing bowl, mix the eggs and xylitol until light and fluffy. Add the almond meal and baking powder. Mix until combined. Stir in the lemon purée and soaked chia seeds. Pour the mixture into a 22cm cake tin lined with greaseproof baking paper. Spring tins are best so that it doesn't stick to the bottom and sides. Put the baking paper on the bottom of the tin. Do not use foil.

4. Bake in the oven for 40 minutes or until firm but still moist. It may need to cook for up to 50 minutes. Leave to cool in the tin for about 5 minutes then turn onto a wire rack and cool there.

Note: This cake is a really wet cake and can stay fresh for a few days. It can be served warm with sheep’s milk yoghurt or Cocofrio Ice-cream, dolloped on the side. The almond meal provides a gluten-free treat and once again high in protein. This is a twist on the traditional orange and poppy seed cake, but the chia seeds are very high in essential fatty acids. It’s a great way of consuming chia seeds. -Andi

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