A simple, but flavorful cake with plenty of moisture and subtle texture from black chia seeds.
By Ann Low
I love a cake that is rich and buttery. And this time, I want my butter cake not only soft and fragrant but moist too. So I added almond meal and yoghurt into the batter and I was not disappointed at all. I even toasted the leftover cake, covered loosely with a piece of non-greased paper for 5-8 minutes, at 200 deg C for breakfast the next morning. (I’ve put the leftover cake inside the fridge due to hot weather). After toasting, the cake had a little crust on the surface but the texture still stayed moist and soft. So yummy that I couldn’t resist going for a second helping.
- 250g (8.8 ounces) Butter, room temperature, I used SCS butter
- 130g (4.6 ounces) Caster sugar
- 4 large Eggs (about 70g), each lightly beaten
- 1 tsp Vanilla extract
- 200g (7 ounces) Plain flour
- 1 tsp Baking powder
- ½ tsp Salt
- 4 tbsp Almond meal/ground almond
- 4 tbsp Natural yoghurt
- 2 tbsp Black chia seeds (optional)
- Line a 8 inch round cake pan at the bottom and grease sides. Preheat oven to 180 deg C.
- Sift plain flour, baking powder and salt together, then mix in almond meal and set aside.
- Beat butter and sugar with an electric beater at medium speed until light and fluffy.
- Use low speed and slowly add in beaten eggs until mixture incorporated and add in vanilla extract, mix well and stop machine..
- Fold in flour mixture in 3 batches with a rubber spatula, fold well.
- Add in natural yoghurt, fold well and lastly add chia seeds into it, mix well.
- Pour batter into prepared cake pan and bake for 40-45 or until a cake tester comes out clean.
- Remove the cake from oven, let it stay in cake pan for 10 minutes. Then cool cake completely on wire rack.