Ingredients
Dry Ingredients
- 200 g oat flour (oats blended)
- 2 tsp baking powder
- 1 pinch salt
Wet Ingredients
- 2 large eggs
- 2 lemons (juice and zest)
- 120 g Greek yogurt
- 72 g extra virgin olive oil
- 120 g honey
Toppings
- 4 tbsp chia jam (recipe below)
- 3 tbsp Desiccated coconut
Instructions
- Preheat the oven to fan 170 and line a 8 inch circular sponge cake tin with parchment paper.
- Add all the wet ingredients to a large bowl and whisk well.
- Tip in the oat flour, baking powder and add a pinch of salt. Stir well until combined.
- Pour the sponge mix into the baking tin. Place in the oven for 35-40 minutes until golden.
- Allow to cool before spreading an even layer of mixed berry chia jam and a sprinkling of desiccated coconut. (The recipe for my homemade chia jam is in the notes)
Notes
Healthy Chia Mixed Berry Jam
Ingredients
• 300g mixed berries (fresh or frozen – strawberries, raspberries, blueberries work well)
• 2 tbsp chia seeds
• 2 tbsp honey or maple syrup
• 1 tsp lemon juice
Method
1. Add the berries to a saucepan over a medium heat.
2. Cook for 5 minutes, stirring occasionally, until the berries soften and release their juices.
3. Lightly mash the berries with a fork or potato masher (leave some texture if you like).
4. Remove from the heat and stir in the chia seeds, lemon juice and honey/maple syrup.
5. Leave to cool for 10 minutes, stirring once or twice - it will thicken as the chia seeds absorb the liquid.
6. Transfer to a clean jar and refrigerate.
Top Tips
Thicker jam? Add another 1 tbsp chia seeds.
Smoother texture? Blend briefly before cooling.
Storage:
Keeps in the fridge for up to 7 days.
This lemon cake is equally delicious without the jam topping. If you would prefer, you could make a honey and lemon glaze by adding 2 tbsp of honey to a bowl along with 2 tsp of lemon juice. Mix well before adding to the top of the cake instead of the chia jam.
Nutrition
Serving: 1 Serving | Calories: 217kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 110mg | Potassium: 151mg | Fiber: 3g | Sugar: 12g | Vitamin A: 62IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 1mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer