Teach Your Kids to Cook and You’ll be Rewarded with Kids Who Love to Cook You Things

lemon_ricotta_chia_cake_7
lemon_ricotta_chia_cake
lemon_ricotta_chia_cake_3-1
lemon_ricotta_chia_cake_10

 

Teach Your Kids to Cook and You’ll be Rewarded with Kids Who Love to Cook You Things
30 July 2015

Let me introduce my buddy Stacey. She’s held the mantle of top cake baker in my circle of friends for as long as I have known her. And now we are all grown up with kids, Stacey is passing this amazing skill on to her girl, Clémentine.

Teaching our kids to cook is important, they’ll need to cook for themselves one day. Even though I refuse to accept my kids will eventually grow up and leave me.

Here is a little post by Stacey and her little lady Clémentine.

THE LITTLE CAKE CLEMENTINE BAKED: LEMON RICOTTA AND CHIA SEED CAKE

The other day Clémentine requested we bake a cake, but she wanted to make it all by herself. I grabbed a tub of ricotta, eggs, yoghurt and a lemon. I measured everything out and she did the rest, the little lady baked a wonderfully yummy lemony tea cake!

She didn’t eat one slice.

More for me!

WHAT YOU NEED

  • 2 ½ cups self raising flour
  • 2 tbsp lemon zest
  • ⅓ cup chia seeds
  • 1 cup ricotta
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup Greek yogurt
  • ½ cup vegetable oil
  • ½ cup maple syrup
  • ½ cup apple puree

WHAT YOU NEED TO DO

  1. Preheat oven to 180˚C / 350˚F.
  2. Grease and line with baking paper a 24 cm round spring form cake tin, large loaf tin, or 12 hole muffin tray.
  3. Sift flour into a large mixing bowl then add zest and chia seeds and stir to combine.
  4. In a medium mixing bowl or jug add the remaining ingredients except the apple puree and gently whisk together.
  5. Scrape the liquid into the flour mixture and stir until it just comes together.
  6. Stir through apples. Do not over mix.
  7. Pour mixture into cake tin and bake for 35-45 minutes. Cake is ready when a wooden skewer inserted into the middle of the cake come out clean.
  8. Leave to cool in tin for 10 minutes then transfer cake to a wire rack to cool completely if frosting, otherwise serve warm.