Lemon Cake with Chia Seeds – Delicious Cake with a Healthy Addition
When it comes to chia seeds, I am still on a voyage of discovery and experimentation. I know by now chia is such an incredible ingredient that no big surprise it is considered to be a superfood. Chia seeds are weight-loss friendly as well as an excellent source of dietary fiber. They also positively influence, among the others, skin, bones, teeth and heart health as well as burn belly fat. It is almost hard to believe such small seeds can hide so many amazing health benefits. Therefore I intend to use them as an ingredient in my food as often as possible. I have already tried them out in a few simple recipes where I either soaked them at first and used in desserts, or I simply added them straight away to smoothies. But what I really wanted to do was to bake a cake with this novelty ingredient.
Chia reminds me a bit of poppy. The former is a bit bigger than the latter, but both types of seeds give this nice crunch when you eat them. That’s why I decided to use chia in a classic lemon cake as a substitute for poppy seeds. When I baked this Lemon Cake with Chia Seeds for the first time, I wanted to make it even healthier and used rapeseed oil. Unfortunately, this didn’t work as instead of having a beautiful lemon aroma; the cake had a strong, rather unpleasant, smell of rapeseed oil. So the next time I baked it, I just stuck with butter. The cake turned out delicious: very moist with crunchy little bits. And although I do realise this is unfortunately not the healthiest cake in the world, I am sure that adding chia seeds certainly made it healthier.