Almond Butter Cake with Chia Seeds

Almond Butter Cake 1I have always admired Ann and all her lovely posts in her blog, Anncoo Journal. Her recent post on Chia Seeds Almond Butter Cake looks so tantalizing and for a butter cake lover like me, it is a must-try! It was another busy weekday and before I realized, I had not baked anything for breakfast and for the girls to bring to school the next day (><) And I had only less than 2 hours before meeting good friend, Jac for dinner. No time to bake bread, so maybe a cake? And Ann’s Chia Seeds Almond Butter Cake came to my mind. I had all the ingredients, so I could start on it immediately (^-^)

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Was in ecstasy smelling the aroma when the cake was being baked. My tummy was rumbling but no, I would be meeting Jac for dinner in a while. I should control the pang. The cake was slightly cracked on the top as I was busy changing to go out and did not monitor the baking. Nonetheless, it was still a beauty (in my eyes), especially when I unmoulded the cake to cool it, the softness and of course the fragrance, were too alluring. Hastily I took some pictures and though the cake was still warm, I sliced a few to bring to Jac to try.

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Usually I would try my bakes first before giving others, but I had no time for this cake. However, I always have 100% confidence in Ann’s recipes, I know it would not disappoint me. I was so glad when Jac messaged me that night that she and her son tried the cake and they both loved it! I do not take supper, and so it was until the following morning that I finally tried the cake myself. And yes! It was very nice! Moist and fluffy. Love the bites of the chia seeds too. The cake was not too oily nor sweet, not too dense nor heavy. Everything about it was just right.

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Here’s the recipe adapted from Ann’s blog. Please do give it a try and definitely, you must drop by Ann’s blog for other awesome recipes.

{RECIPE}

Ingredients:
250g Butter, room temperature *I used President butter
130g Caster sugar
4 large Eggs (about 70g), each  lightly beaten
1 tsp Vanilla extract
200g Plain flour
1 tsp Baking powder
1/2 tsp Salt
4 tbsp Almond meal/ground almond
4 tbsp Natural yoghurt
2 tbsp Black chia seeds (optional)

Method:
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.

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Thanks Ann for sharing this wonderful recipe. This will definitely be one of the top positions in my butter cakes listing (^-^)

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And to Jac, cheers to our friendship!

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