I haven't been baking as much as I would like to lately. It seems we have become very busy and life has become quite hectic, I have also started a new project that is very very dear to my heart. Not only because it involves Clémentine but it is something I used to do as a child. Which is Dance. I've dusted off my ole' dancing shoes and have started a dance class for kids! It is called D I S C O and so far it has been super fun and I am super excited about it!
The other day when we returned home from a D I S C O class Clémentine requested we bake a cake, but she wanted to make it all by herself. I grabbed a tub of ricotta from the fridge, some eggs, yogurt and a lemon. I measured everything out and she did the rest, the little lady baked a wonderfully yummy lemony tea cake!
She didn't eat one slice.
Oh well more for me!
"We" had this cake with some home made lime curd that my dear friend Kati made.
I have made a similar cake on this blog before but this one is a keeper. This cake is quite dense due to being loosely based on a muffin recipe from a recent Donna Hay magazine. I used a round cake tin but I think it would be great as a loaf cake or muffins or even cupcakes with a light vanilla or lemon frosting. Next time I bake this I am going to halve the cake and sandwich it with the lime curd and some cream. Yum!
Lemon Ricotta and Chia Seed Cake
2 1/2 cups self raising flour
2 tablespoons lemon zest
1/3 cup chia seeds
1 cup ricotta
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup Greek yogurt
1/2 cup vegetable oil
1/2 cup maple syrup
1/2 cup apple puree
Preheat oven to 180C degrees
Grease and line with baking paper a 24 cm round spring form cake tin, large loaf tin, or 12 hole muffin tray.
Sift flour into a large mixing bowl then add zest and chia seeds and stir to combine.
In a medium mixing bowl or jug add the remaining ingredients except the apple puree and gently whisk together.
Scrape the liquid into the flour mixture and stir until it just comes together.
Stir through apples.
Do not over mix.
Pour mixture into cake tin and bake for 35-45 minutes. (muffins will be done around 20 min mark)
Cake is ready when a wooden skewer inserted into the middle of the cake come out clean.
Leave t cool in tin for 10 minutes then transfer cake to a wire rack to cool completely if frosting, otherwise serve warm with curd.
2 tablespoons lemon zest
1/3 cup chia seeds
1 cup ricotta
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup Greek yogurt
1/2 cup vegetable oil
1/2 cup maple syrup
1/2 cup apple puree
Preheat oven to 180C degrees
Grease and line with baking paper a 24 cm round spring form cake tin, large loaf tin, or 12 hole muffin tray.
Sift flour into a large mixing bowl then add zest and chia seeds and stir to combine.
In a medium mixing bowl or jug add the remaining ingredients except the apple puree and gently whisk together.
Scrape the liquid into the flour mixture and stir until it just comes together.
Stir through apples.
Do not over mix.
Pour mixture into cake tin and bake for 35-45 minutes. (muffins will be done around 20 min mark)
Cake is ready when a wooden skewer inserted into the middle of the cake come out clean.
Leave t cool in tin for 10 minutes then transfer cake to a wire rack to cool completely if frosting, otherwise serve warm with curd.
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