#Rahrahskitchen: Lemon and Chia Seed Loaf


It is yet again another food post. Can’t stop loving food can we? If you remember one of my latest Instagram posts, you would have realised that it was pretty epic.

It has now become my most liked photo and my sister has been bragging that her face drew in the “likes” while I’ll like to credit myself for perfect timing and seizing the opportunity, thank you very much. 😛

So, I made this cake for my mom as a surprise for Mother’s Day, but it was a totally failed surprise since she came home and the cake was, well, still baking. Nevertheless, she liked it and brought it to school to share.

The original recipe is titled Lemon and Poppy Seed Loaf and obviously, we are not able to find poppy seeds here in Singapore. So I changed them to chia seeds, where they are the next trendy health food item thus, it is a lot easier to find.

Lemon and Chai Seeds Loaf

The recipe calls for whole wheat flour, something that I have never used before, but decided to give it a go since my mom likes her food a little healthier when possible, and I quite like the texture whole wheat gives into bread or other baked goods. However, because of the whole wheat and Chia seeds, the cake was a little dry and not as dense as I wanted it to be though I already added in extra milk.

Lemon and Chai Seeds Loaf
It didn’t come out as pretty as I wanted it to be because it cracked on top – either because the pan was too small for the cake to rise properly or the oven was too hot.

Anyway, enough of my experience in making a loaf, which is supposed to be denser and moister compared to your typical cake, here is the recipe, amended from Donal Skehan. (Do check out his site and YouTube videos! Love them.)

#Rahrahskitchen: Lemon and Chia Seed Loaf

110g wholemeal flour
110g plain flour
100ml natural yoghurt
150g caster sugar
100ml sunflower oil
2 teaspoons of baking powder
1⁄2 teaspoon of salt
1 tablespoon of Chia seeds
3 large eggs
3 tablespoon milk
Zest of 2 lemons
1⁄2 teaspoon of vanilla extract

Lemon Icing:
110g icing sugar
3 tablespoons of lemon juice

1. Preheat the oven to 180°C
2. Grease a loaf tin (21cm x 11cm x 6cm) with butter, dust with flour or line with baking parchment and set aside.
3. Combine the flour, baking powder, salt and chia seeds in a mixing bowl. In another bowl, whisk together the yoghurt, sugar, eggs, lemon zest, milk and vanilla extract. Pour this mixture onto the dry ingredients and whisk well to incorporate.
5. With a spatula, fold the sunflower oil into the batter, making sure it is well combined.
6. Pour the batter into the prepared tin and bake for about 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
7. When the cake is done, remove from the oven and allow to cool in the tin for 5–10 minutes.
8. Mix in the icing sugar and lemon juice until smooth, and pour over the cooled cake. Serve in generous slices.

Here is the video for all those who prefer a more visual explanation like I do. Just take note though – I’ve added milk, lowered the amount of sugar, and changed poppy to chai seeds.

Tell me how it goes once you’ve tried it – and also tell me if it was the cake of the sister’s face that stole the show.

>>SIDE NOTE: We are taking part in the Singapore Blog Awards for Best New Blog!! You can find us on the Singapore Blog Awards website looking cray. Just cray.<<


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