Click here to go to printable recipe:  Chia Seed and Lime Cakes

Chia (Salvia hispanica) is a plant of the sage family, native to Southern Mexico and parts of Central America.  In pre-Hispanic Mexica (Aztec) communities, there were two kinds of chia seed that were appreciated for nourishment, either whole or ground, also used to extract oil, and very importantly, as part of tributes and religious offerings. The word chia is derived from the Nahuatl word chian – oily.  The Codex Mendoza (circa 1541) provides evidence of the high value of chia crops, considered third only behind corn (maize) and beans.  

Chia is popularly connected to Chia Pets™, marketed from a traditional Mexican handcraft of clay vessels, predominantly made in the state of Oaxaca; they are often crafted in the shape of rams or deer, with green glazed heads, and then chia seeds are sprouted to cover the body:

In Mexico, these pieces are still used as part of Day of the Dead offerings, or as ornaments, and chia seed has made a comeback as a healthy ingredient in beverages, yogurt bowls, salads, and baked goods.  It is usually recommended to hydrate the seeds before consuming, as they expand and form a thick gel; this is sometimes used instead of eggs in vegan breads.

This recipe combines chia seed and lime for a twist on the classic poppy seed and lemon cake.  Drizzling lime syrup or glaze after baking makes the cakes extra moist, and provides a definitely not bland, refreshing sour punch.

Chia Seed and Lime Cakes – Pasteles de chía y limón

Printable recipe:  Chia Seed and Lime Cakes

Ingredients

2 ½ cups flour
2 tsp baking soda
1 tsp baking powder
½ cup sour cream
3 eggs
¼ cup chia seeds
½ cup water
3 to 4 limes, washed, 1 for zest (grate before slicing for juice) and for 8-10  tbsp lime juice
1 cup granulated sugar, plus more for mould(s)
1 cup vegetable oil, plus more to grease the mould(s)
½ to 1 cup powdered sugar

Hydrate chia seed: Place chia seed and half a cup of water in a cup or bowl (photo below, left). Allow to soak for a few minutes, until mixture thickens (photo below, centre).   Add six tablespoons of lime juice, mixing to incorporate (photo below, right):

Reserve.

Prepare baking moulds: Grease lightly with oil, then sprinkle evenly with granulated sugar.  This batch is enough for one 9×13 inch  (23×28 cm) pan, or 24 cupcakes (may use paper cups instead of greasing).  I used three mini loaf pans and one 8×8 inch mould (20×20 cm):

Reserve.

Preheat oven to 350°F (180ºC).

Prepare batter: Beat eggs and sugar in a mixing bowl (photo below, left).  Continue until sugar dissolves, then incorporate sour cream (photo below, right):

Finely grate the zest of one lime, being careful not to grate any of the white bitter membrane, and add to the bowl (photo below, left).  Incorporate reserved hydrated chia seed, then drizzle oil (photo below, right):

Add flour, baking powder and baking soda, sifting trough a mesh (photo below, left), and fold in with a spatula (photo below, right):

Continue until batter is uniform.  Pour into prepared mould(s), tapping bottom to release air bubbles, then bake until toothpick comes clean after inserting in the centre, and tops are golden brown (45-50 for large mould, 20-30 for cupcakes, or square and loaf pans):

Prepare drizzle: place half a cup of icing sugar in a small bowl, then add one tablespoon of lime juice (photo below, left).  Mix well, then add more juice by the tablespoon, until desired consistency is achieved.  In the photo below, right, a white glaze needed just one tablespoon of lime juice: 

I prepared another batch with three tablespoons of lime juice, for a clear, thinner result, and drizzled over all the cakes when they were still warm.

For the square mould, once at room temperature, I trimmed the edges and slices into sixteen squares (photo below, left), then individually drizzled some of the thicker white glaze on top:

I packed the cooled mini loaves without extra glaze, for a bake sale at my church (just a glance, and they were sold out!):

This cakes are the perfect bake to chill out this spring season, especially for a sweet Easter treat:

Happy Easter!       ¡Feliz Día de Pascua!

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