Delightful Sweetness! Chia Seed Pound Cake
Homemade Chia Seed Pound Cake Recipe for a Healthier Treat
Fancy a delightful home-baking session today? As someone who published an oven cookbook last year, I have a deep affection for ovens. They are far more versatile than many people realize! Many find ovens intimidating, thinking they’re complicated to use, but it’s quite similar to using a frying pan. Once you get the hang of it, you’ll discover your own unique techniques – it’s not difficult at all! Especially when it comes to treats like cookies and cakes that truly shine when baked in an oven, you’ll fall in love with its magic. Pound cake is wonderful because it uses simple ingredients, is easy to make, and doesn’t require special equipment, making it a perfect choice for beginners! If you don’t have a cake mold, a disposable aluminum container or even paper cups will work just fine. Give this delicious chia seed pound cake a try!
Pound Cake Base Ingredients- 2 Tbsp Chia seeds
- 2 Tbsp Toasted flaxseeds
- 1/2 Onion
- 150g Cake flour
- 3g Baking powder
- A little Vanilla extract
- 120g Unsalted butter (at room temperature)
- 120g Granulated sugar
- 2g Salt
- 2 Eggs (at room temperature)
Mixed Vegetables (approx. 1/2 cup)- Corn kernels
- Peas
- Bell pepper
- Carrot
- Corn kernels
- Peas
- Bell pepper
- Carrot
Cooking Instructions
Step 1
First, prepare all your ingredients according to the recipe. It’s best to have your eggs and butter at room temperature beforehand, as this will help them blend smoothly for better results.
Step 2
Peel the onion and finely mince it. Adding finely chopped onion imparts a subtle, wonderful flavor and texture to the cake.
Step 3
In a bowl, combine the cake flour and baking powder. Sift this mixture through a sieve at least twice. This step aerates the dry ingredients, preventing lumps and ensuring a lighter, fluffier cake texture.
Step 4
Using a whisk, cream the softened butter until it’s smooth and fluffy. Gradually add the granulated sugar in two or three additions, along with the salt. Continue to whisk until the mixture is light, pale, and creamy.
Step 5
In a separate small bowl, whisk the eggs with the vanilla extract. Slowly add this egg mixture to the creamed butter and sugar in small portions, whisking continuously after each addition. Keep whisking until the mixture is smooth and emulsified, resembling a creamy texture.
Step 6
Gently fold the sifted flour mixture (from step 2) into the creamed butter and egg mixture using a spatula, mixing only until no dry streaks remain. Be careful not to overmix, as this can result in a tough cake. Once the batter is partially combined, stir in the chia seeds, toasted flaxseeds, minced onion, and the prepared mixed vegetables (corn, peas, bell pepper, carrot, etc.). Mix until everything is evenly distributed to form the final batter.
Step 7
Lightly grease your pound cake mold or line it with parchment paper. Spoon the batter into the prepared mold, filling it only about 70% full. This allows room for the cake to rise during baking. Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until a skewer inserted into the center comes out clean.
Step 8
Once baked, remove the pound cake from the oven. Let it cool slightly in the mold before turning it out. Your delicious Chia Seed Pound Cake is ready to be enjoyed! It’s perfect with a cup of coffee or tea while still warm.
