Easy Almond and Chia Citrus Cake with Minty Coconut Yoghurt
Ingredients
- 1/4 cup chia seeds
- 1/4 cup coconut milk
- 125g coconut oil at room temp. not melted or too solid.
- 1 tablespoon finely grated rind of clemengold
- 1 cup coconut sugar
- 4 eggs
- 2 cups almond flour
- 1 cup spelt flour
- 1 1/2 tsp baking powder
- syrup
- 1/2 cup honey or maple syrup
- 2 tablespoons clemengold zest
- 1/2 cup clemengold juice
- to serve
- coconut yoghurt
- fresh mint leaves
Preparation
Preheat oven to 160°C and lightly grease and line a 20cm round cake tin and line with. Place the chia seeds and milk in a bowl and for 10 minutes
Place the coconut oil, ClemnGold rind and sugar in the bowl of an electric mixer and beat until light and creamy. Add the eggs and beat until well combined. Add the chia mixture, almond flour, spelt flour and baking powder and fold to combine. Spoon into the prepared tin and bake for 1 hour – 1 hour 10 minutes or until a skewer comes out clean
While the cake is baking, make the syrup. Place the honey, ClemenGold rind and juice in a small saucepan over
Medium heat. Simmer for 12 minutes until the syrup is reduced by half and thickened
Invert the cake onto a cake stand and top with the syrup while still hot (I poke a couple of holes in so the syrup seeps through fully)
Serve with coconut yoghurt and mint
