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  • Writer's pictureLeanne Fullwood

Almond Cake with Raw Chia Seed Jam

Updated: Mar 24, 2019

As always, I am completely fascinated by the different approaches to baking and this recipe is no exception. The first time I made the sponge cake I wasnt entirely convinced it would make a great sponge but I was completely wrong! The sponge it light, nutty and moist and goes exceptionally well with the raw jam and buttercream made slightly sour with the addition of yoghurt. This cake is perfect for a celebration or for an afternoon treat!

The chia seed jam is a complete

revelation to me. Jam is normally 50% fruit and 50% Jam sugar so to take all that sugar out and replace with a little maple syrup and just chia seeds to thicken the mixture to a jam consistency is, quite frankly, brilliant. My husband has a complete sweet tooth and was amazed at how delicious is was! Try it and see what you think!

Almond Cake with Raw Chia Seed Jam

Gluten free

Cake and Jam also refined sugar free

Serves 12-16


280g flaked almonds

120g cup ground almonds

8 large eggs

170g honey

2 tsp vanilla extract

1 tsp baking soda

1 tsp salt

Raw Chia Seed Jam

170g fresh or frozen fruit of choice (I used blackberries and raspberries)

1 tbsp orange juice

2 tbsp maple syrup

25g chia seeds

Greek yoghurt buttercream

155g softened butter

285g powdered sugar

3 tbsp full fat Greek yoghurt

1 tsp vanilla

Make the chia jam 24 hours in advance:

1- Mash the fruit in a bowl (I like mine chunky!), add the chia seeds, orange juice and maple syrup. Place into an airtight jar or container and leave overnight to thicken.

To make the cakes:

2- Preheat oven to 175°C.

3- Coat 2 9-inch Round Cake pans with butter or coconut oil and line the base with a disc of parchment.

4- Toast the flakes almonds gently in a frying pan until golden brown.

5- Blitz the almonds in a food processor or blender until finely ground.

6- Separate the eggs. Place the yolks in a large bowl and beat together with the honey, vanilla, baking soda and salt using a paddle attachment on a stand mixer on medium speed until well combined.

7- Add the blitzed, ground toasted almonds and the extra 120g ground almonds. Beat on low until combined.

8- Whisk the 8 egg whites in another large bowl. You can do this by hand or use the whisk attachment on a stand mixer. Whisk until very foamy, white and doubled in volume, but not stiff enough to hold peaks. Normally this will take a couple of minutes!

9- Using a spatula, gently fold half the egg whites into the nut mixture until just combined. Then add the second half or the whites.

10- Divide the batter between the two prepared Cake pans. Bake the cakes until risen and golden brown- around 25 to 28 minutes.

11- Let the cakes cool in the pan for 15 minutes. Run a knife around the edge of the pan and turn the cakes out onto a cooling rack. Allow to cool completely.

Make the buttercream:

12- Beat the softened butter and icing sugar together. Add the vanilla and Greek yoghurt and mix until combined.

To assemble, spread a thin layer of buttercream over the first sponge layer and pipe extra around the edges. Spread jam across the centre. Layer with the second sponge and repeat.

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