Chia Seed Orange Butter Cake 奇异籽香橙牛油蛋糕

I really like this pretty and yummy Chia Seed Orange Butter Cake.  I’ve baked an orange butter cake before but this is more buttery.   This cake is not only fragrant, but soft and light with bits of chia seeds. So perfect for our afternoon tea! I actually tweaked this recipe from my cranberry butter cupcakes that I shared last year.  (original recipe from Mrs. SK Ng’s butter cake)

Now, coming back to this cake pan that I recently bought from Ikea.  I’m sure that many of you bakers like me will not resist buying pretty baking stuff when they caught your eye.   The cake pan looks big, about 10 inches in diameter with two removable base but it’s lower in height.  I only used 4 eggs for this recipe and the cake is only about 2.1/2 inches high after baked.  

If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!

Chia Seed Orange Butter Cake

This buttery cake is not only fragrant, but soft and light with bits of chia seeds.

Author Ann Low

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine International

Difficulty Easy

Servings 8

Ingredients

 

MetricUS Customary

• 250 g salted butter - soft to touch
• 100 g caster sugar
• 4 egg yolks - used large eggs
• 200 g self-raising flour - sifted
• orange zest from 3 oranges
• lemon zest from 1 lemon
• 60 ml freshly squeezed orange juice
• 1/2 tbsp lemon juice
• 2 tbsp organic black chia seeds

Meringue

• 4 egg whites
• 50 g caster sugar

Instructions

 

• Sift the self-raising flour and set aside. Grease Ikea pan, base and sides with butter and set aside.
• Beat the butter, sugar, lemon and orange zest till light and creamy. Add in the egg yolks one by one, until mixture incorporated, mix well.
• On low speed, fold in the flour, alternating with the juices. Mix till well incorporated.
• Meringue - In a clean bowl, whisk egg whites till foamy at low speed and gradually in the sugar and beat from medium to high speed till stiff peaks.
• Fold the meringue into the yolk batter in 3 portions with a rubber spatula, gently fold the mixture until just combined.
• Spoon a layer of the plain batter, about an inch high into the Ikea pan and smooth evenly with a rubber spatula.
• Add 2 tablespoons of organic black chia seeds into the remaining plain batter and fold well. Then gently scoop batter mixture on top of the plain batter. Smooth the batter evenly again with a rubber spatula.
• Bake in a preheated oven at 170 deg C for about 35 minutes, test with a skewer till it comes out clean
• Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool.

Notes

You may also use a 8 inch square pan (grease and line the pan) for this recipe and bake for about 45 minutes.

Please keep in mind that all ovens temperature and baking time varies

Nutrition

Calories: 351kcalCarbohydrates: 19gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 165mgSodium: 253mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 911IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Keyword butter cake, orange

Share on Facebook Pin Recipe Print Recipe

Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!

Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!