Lemon-chia seed teacakes

This teacake tastes even better the next day, when the full flavor has taken its time to seep in. And it’s so simple to make, it’s literally as easy as 1-2-3. Served hot, at room temperature, or even cold, this is a great accompaniment for a cup of tea–or coffee. It has biscuit-like crunch when you first bite into it, which in turn becomes a supple, zesty melt-in-the-mouth texture. It is amazingly light with an uplifting  surge of lemon burst. And speaking of burst, we just love the little popping sounds of the chia seeds, which add excellent nutritional value to the cake (as you can see in the nutrition fact label below). Chia seeds are very rich in omega 3 fatty acids, and since they taste like practically nothing at all, they don’t interfere with the taste of the cake!

Ingredients (serves 6):

2 cups whole wheat flour

1/3 cup sucanat (evaporated raw cane sugar)

1 tbsp lemon juice

1 tbsp lemon curd

2 egg whites

zest of 2 lemons

1/4 cup rapeseed (canola) oil

2 tbsp chia seeds

1 tsp baking powder

1/2 tsp vanilla

Preparation:

1. Preheat the oven to 180 degrees celsius (356 fahrenheit) and grease a small loaf oven tray.

2. Mix all the ingredients together (using a spoon or electric mixer), and place it in the loaf tray.

3. Bake for around 25 minutes (pierce through the cake with a toothpick or fork and make sure they come out clean to indicate that the cake has been fully baked).