This buttery cake is not only fragrant, but soft and light with bits of chia seeds.
Author Ann Low
Prep Time 15mins
Cook Time 35mins
Total Time 50mins
250gsalted butter - soft to touch
4egg yolks - used large eggs
200gself-raising flour - sifted
orange zest from 3 oranges
lemon zest from 1 lemon
60mlfreshly squeezed orange juice
2tbsporganic black chia seeds
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.
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