MORNING TEA ON A MONDAY: KIDS and CAKE

Kids are like kitchen timers....you only have a small window of opportunity to have an adult conversation until they go off! I am very fortunate that the majority of my close friends have a wonderful talent which I like to call the "Chihuahua" : talking over the top of each other while completely hearing and understanding what the other one is saying. It may sound ghastly to the outsider but when you only have a couple of hours to see not one but perhaps TWO living and breathing adults in the same day then it's game on.

 Serving up some cake also helps. We had silence for about 15 MINUTES while these ratbags munched their way through some cut up fruit, ginger and sultana biscuits (recipe soon) and this lemon, olive oil and chia seed cake that Clémentine and I made early this morning.

LEMON OLIVE OIL AND CHIA SEED CAKE

recipe adapted from here and here

1 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup raw caster sugar
1/2 cup olive oil
zest and juice of 1 lemon

1 tablespoon milk

icing sugar, for dusting

Pre-heat oven to 180 deg C.

Butter & flour a small cake tin. (I used an 18cm round tin, a loaf pan would work so would muffins!)

Mix flour, baking powder and salt in a small bowl and set aside.

Beat eggs, olive oil in the bowl of an electric mixer on medium to high speed for approx 8 mins till the mixture turns pale in colour and forms ribbons when whisk/paddle is lifted.

Add lemonzest,  juice and milk and mix till well combined.

Fold the flour mixture in three additions either on low speed or by hand until just incorporated.
Pour batter into tin and bake for approx 40 mins. (mine was done at 35mins but my oven is a demon).