Easter Sunday, I went home to visit my family and took my boyfriend with me. My mum has been cooking and baking ubiquitous amounts of food since my grandmother arrived in the fall; she decided that the dessert for this holiday weekend was to be a project of my own. I didn’t mind, as I haven’t had the opportunity to prepare any dishes for my family since Philip and I began to cook more advanced meals. I scrounged the internet a couple days before. I came across an absolutely gorgeous pound cake from Food and Wine’s online magazine. The fresh fruits and colors absolutely inspired me and I became so excited to bake this Clementine and Yogurt Chia Seed Pound Cake.
Although, I love poppy seeds far more than chia, so I decided to do a little bit of improvisation in the recipe, replacing the amount of chia seeds with poppy seeds.
One of the best aspects of this recipe was how easy it was to make. Truly it wasn’t difficult at all, I was quite amazed. Even if you have never baked before, this recipe is more than capable of being your next food creation in your baking career. Please be forewarned, however, that this pound cake recipe is incredibly sweet. Not the ingredients within the cake itself but the candied clementines and the clementine syrup, in addition to the powdered sugar lemon icing it becomes incredibly rich. Personally, I have an insatiable sweet tooth (seriously, I ate a whole pint of Ben and Jerry’s Vanilla Heath Bar ice cream last night… lawwwwwwdd soooooo delish), but if you follow this recipe (almost) exactly you are likely to want a steaming cup of dark black coffee to accompany a rather small size bite of the cake. Do not fret, the cake lasts for at least a week in the fridge and it still tastes absolutely delicious on day 6 and 7 as it did on day 1. I hope you try out this recipe and even alter it to make it a bit of your own, as I absolutely adored it. Happy baking, happy eating, and happy joyous living.