Chia Seeds Almond Butter Cake

Ingredients:
250g unsalted butter (room temperature)
130g caster sugar
4 large eggs (lightly beaten)
200g plain flour 
1 tsp baking powder
1/2 tsp salt
4 tbsp ground almond
4 tbsp natural yoghurt
2 tbsp black chia seeds

Methods:

1. Line a 8 inch round cake tin at the bottom and grease sides. Set aside.
2. Sift plain flour, baking powder and salt into a bowl, then mix in ground almond and set aside.
3. Beat butter and caster sugar with an electric mixer at medium speed until light and fluffy.
4. Reduce speed to low and slowly add in beaten eggs until mixture incorporated.
5. Add in flour mixture in 3 batches and fold well with a rubber spatula.
6. Add in yoghurt, fold well and lastly add chia seeds and mix well.
7. Pour batter into prepared cake tin and bake in a preheated oven of 180 degree Celsius for about 45 to 50 minutes or until a skewer inserted in the center of the cake comes out clean.
8. Remove the cake from the oven, let it stay in cake tin for 10 minutes, then turn it out onto a wire rack to let it cool completely.
9. Slice and serve!

Notes: I place the leftover cakes (after 2 days) in a container and placed in the fridge.  It still taste great!

This recipe is adapted from Anncoo Journal by Ann Low.