Bright, fresh, and irresistibly festive, this lemon cake is the perfect winter pick-me-up. Topped with billowy whipped cream, a burst of fresh berries, and a vibrant Cranberry Chia Seed Jam, it strikes the ideal balance of sweet, tart, and seasonal. And thanks to antioxidant-rich berries and nutrient-packed chia seeds, this indulgent dessert brings a few wholesome benefits along with every delicious bite. Crafted by Stony Brook Southampton Hospital’s own Director of Clinical Nutrition, Paula Montagna, MS RD CDN CNSC, this simple yet stunning dessert is sure to delight.

Lemon Cake

Ingredients:​

• 2 large eggs​
• 1/2 cup Greek plain yogurt ​
• 1/2 cup plus 2 tablespoons olive oil good quality extra virgin​
• 1/4 cup honey​
• 1/3 cup granulated sugar​
• zest from 3 lemons (4 tsp)​
• juice from 1 lemon (measure ¼ cup plus 1 tablespoon)​
• 1 ½ tsp baking powder​
• 1/2 tsp baking soda​
• pinch of salt​
• 1/2 cup almond flour​
• 1 cup all-purpose flour
• Dusting of powdered sugar
• Dollop of Cranberry Chia Seed Jam (recipe below)
• fresh berries for garnish
• whipped cream for garnish

Directions:

• Preheat oven to 350 F. ​
• Grease and line a 9” cake round pan with parchment paper.​
• Sift dry ingredients including in almond flour, all-purpose flour, baking soda, salt and baking powder.​
• In a large bowl lightly beat eggs.  Add honey, sugar, olive oil, yogurt, lemon zest and lemon juice. Mix well to combine.​
• Gently fold in dry ingredients. Taking care not to overmix. ​
• Pour batter into the prepared cake pan. Spread the batter evenly.​
• Place the cake pan on the middle rack in the oven and bake for 30-34 minutes or until a toothpick inserted comes out clean.​
• Cool cake for 5 minutes, place plate on top of pan and turn over to release cakes, then place on wire rack to cool.​
• Dust powdered sugar all over the top of the cake. ​
• Enjoy with fresh berries or homemade whipped cream.

Cranberry Chia Seed Jam

Ingredients:

• 1 ½ cups of fresh or frozen cranberries
• 1 orange, zested and juiced
• 1 cup of orange juice
• ¾ cup of chopped medjool dates
• ½ teaspoon cinnamon
• ⅓ cup of water
• 2 ½ tablespoons of chia seeds

Directions:

• Rinse fresh cranberries and remove bruised or mushy ones.
• In a medium pot, combine the orange juice and zest from whole orange.
• Combine the orange juice and zest from the whole orange, cranberries, orange juice, dates and cinnamon stick.
• Bring the mixture to a boil, then lower the heat and simmer for 12-15 minutes. Stir often and gently mash the fruit with a spoon or masher. When the fruit softens and the liquid thickens, remove from heat. Remove from heat.
• Using an immersion blender or a regular blender, blend the jam until smooth.
• Add the water and the chia seeds and stir well. Wait 15 minutes, give another good stir to break up chia seed clumps.
• Place in an airtight glass container and keep it refrigerated.