Chia Seeds Almond Butter Cake

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I love butter cake that is rich and buttery and I’ve baked one before using the egg separation method. That cake was topped with almond flakes. And this time, I want my butter cake not only soft and fragrant but moist too. So I added almond meal and natural 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.

Chia Seeds Almond Butter Cake

      Ingredients:
      250g Butter, room temperature, I used SCS 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.