by Karen Swan
Sometimes, I’m faced with an overwhelming need to have cake and coffee for breakfast. No ‘clean’ overnight oats (which, try as I might, I think taste like glue whenever I’ve tried them; I just cannot handle the texture of cold porridge!), no green smoothie, no eggs on toast. I want sweet. I want a topping with some crunch and a soft, almost bread like centre.
This cake hits all the targets.
If breakfast cake isn’t your thing, then this is beautiful with your mid morning cup of tea, or as a sweet, but not too sweet afternoon tea.
190g gluten free plain flour (or use regular if you don’t require the cake to be gluten free.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon chia seeds
3 teaspoons boiling water
55 grams soft butter
130 grams brown sugar
1 teaspoon vanilla extract
1/4 cup Greek yoghurt (I used a small tub of a honey flavoured Greek yoghurt)
4 peaches – sliced
Fresh cherries – about a handful, or as many as you like.
Extra brown sugar for topping.
Cinnamon for topping.
Pre heat the oven to 180 degrees C
Grease and line a 20cm round cake tin.
In a medium bowl, combine the flour, baking powder and soda and mix to combine.
In a small bowl, combine the chia and the boiling water and allow to gel.
Using a hand held mixer, or stand mixer, beat the butter and sugar until smooth and the sugar is dissolved.
Add the chia mix and stir to combine.
Add the yoghurt and stir to combine.
Add the dry ingredients and mix well.
Top with the sliced peaches.
Take the stones out of the cherries and cut in half, then arrange with the peaches on top of the cake.
Sprinkle with a little extra brown sugar and as much cinnamon as you like.
Bake for around 50 minutes.
Allow to cool a little in the tin, then remove and place on a wire rack to cool.
Store in an airtight container in the fridge for around 3 days.
This cake can be frozen.