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Lemon Chia Seed Cake with Blackberry Drizzle

Delish Cupcakes in Forest Hill, has organised a bake sale to raise funds for the Canterbury Earthquake relief, Saturday 5th March, 10am to 3pm. I am baking and contributing a larger version of this lemon chai seed cake with blackberry drizzle so if you would like to sample a slice you can do on Saturday at their store! If you live in the Auckland region and would like to donate your own cake you can get the details of how to from the Delish Cupcake website. And if you aren’t a baker but love cakes you can still do your bit by popping down and purchasing what is on offer!

I can do a collection on my way from Muriwai to The Shore via West Harbour or Whenuapai if you would like to offer some baking but aren’t able to get to the shop. Just leave me a comment or email me at
Delish Cupcakes
Shop 4, 14-16 Raines Ave
Forest Hill
North Shore
(just of Tristram off ramp)

Recipe for Chai Seed & lemon Cake with Blackberry Drizzle Ingredients

  • Zest of 2 & juice of 1 lemon
  • 2 cups castor sugar
  • 250g butter
  • 6 eggs
  • 2 & 1/4 cups self raising flour
  • 200g sour cream (lite if you prefer)
  • 50g chai seeds (or you can use poppy seeds)
  • 200g blackberries
  • 3 tbsp icing sugar


  1. Below is the option to make either a large cake or cupcakes out of the mixture.
  2. Pre heat oven 160C
  3. Grease and flour a 24cm cake tin or prepare 18 cupcake cases in muffin tins.
  4. Cream together the butter & sugar.
  5. Add the juice and the lemon zest.
  6. Beat in eggs one at a time, until combined.
  7. Stir in half the sifted flours then half the sour cream. Then stir in the remaining flour and cream.
  8. Spoon mixture into the cake tin or cupcake cases to 2/3 full.
  9. Bake large cake for 1 hour until golden, then test with skewer to see if it comes out clean, if not bake a little longer and test again until it does come out clean. Shouldn’t be more than 1.25 hours altogether. For the cupcakes, bake until puffed and golden, approx 25 minutes.
  10. Stand 5 minutes before turning onto cake rack to cool.
  11. Put the blackberries and icing sugar in a blender and whiz together. You can strain the mix or use with the seeds. Pour over cool cake and serve.
7 Comments Post a comment
  1. NIkita #

    What are chai seeds?

    March 2, 2011
    • peasepudding #

      Sorry, got my a and i in the wrong place, it’s Chia seed and they come from a herb originating in S.America I bought mine at a health food store. If you can’t get them poppy seed is a good substitute for the crunch and flavour

      March 2, 2011
  2. Even after all that cheese I could have some of this. Thinking that the blackberry drizzle would also be pretty good on ice cream!

    March 2, 2011
  3. Hooray for baking fundraisers! If I were in Auckland I’d probably be making something for this, too. Hope it goes well 🙂

    Also I have been eating a lot of chia seeds lately but haven’t tried incorporating them into my baking. Am inspired now!

    March 2, 2011
  4. Alli, these little cakes look gorgeous. I’ve never tried chia seeds. How lovely that the people of Auckland are doing so much to help the people for Christchurch – it’s very humbling 🙂

    March 3, 2011
  5. Jun #

    It definitely looks delicious! Now, where can I find Chia seed… or poppy seed…

    March 7, 2011
  6. I’ve never seen or heard anyone actually use the chia seeds in baking. I love them!! I eat them every morning sprinkled on my oatmeal 🙂 I am trying this one for sure!!

    March 16, 2011

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