Even though I only used 1/2 teaspoon spirulina powder, you could taste the spirulina flavour comes through, but it does not dominate as the fresh lime tingles in your mouth too.
I poked a few holes with the skewer to allow the icing sugar drizzle to seep though (so that patch that looks a bit raw in the middle I assure you its not, its the lime juice sinking in), but this is optional. Saying that though, my attempts at icing are always hit and miss, I messed up I used more than a tablespoon of lime juice so the icing was more silver - a bit like Krispy Creme Donut glaze topping. It tasted good though. I am sharing this with Casa Costello and Maison Cupcake for Bake of the Week.
Spirulina Lime Chia Seed Cake
1 x 8 inch round cake or 1lb loaf tin
IngredientsZest and Juice of 2 limes, keep back 1 tablespoon for the icing
150g golden caster sugar
70g apple sauce
60ml sunflower oil
260g plain flour
2 teaspoons baking powder
1/4 teaspoon bicarb. soda
Pinch of fine salt
Optional: 1/2 teaspoon spirulina powder
1 tablespoon chia seeds
50g icing sugar
Line and grease a 1lb loaf tin or 8 inch round cake tin with non-stick baking parchment paper.
In a large bowl, combine the juice, zest, sugar apple sauce and oil.
In another bowl, place all the dry ingredients except for the icing sugar and stir well.
Then add sift this into the wet and stir well to combine.
Scrape carefully into the baking tin and then transfer to a preheated oven gas mark 4/180oc for 30 - 45 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool.
As I mentioned above, I poke a few holes with the skewer to allow the icing sugar drizzle to seep though, but this is optional.
In a clean bowl, whisk the icing sugar with 1 tablespoon of lime juice until smooth.
Pour over the cake and allow to infuse the cake as well as set.
When cool, remove from the tin and serve.