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Alpiste Chiffon Honey Cake

Alpiste Chiffon Honey Cake

25 Minutes Prep + 30-35 Minutes Baking

8 Servings



Preheat oven to 350 degrees. Grease and flour a 9” round cake pan or line a 9” cake pan with parchment paper.

In a medium sized mixing bowl, beat 150 grams of the sugar, yolks, lemon juice and vanilla bean seeds until pale and fluffy. Mix in the lemon extract. While continuously beating, slowly drizzle in the olive oil until thickened and fully emulsified. 

Stir in the flours and salt until fully combined but do not overmix.

In a separate large mixing bowl beat the egg whites and remaining sugar until medium peaks form. Add 1/3 of the whipped whites to the mixed batter fully combining and lightening the mixture. Transfer the mixture back into the egg whites and gently fold to fully combine. 

Pour the batter into the prepared cake tin and sprinkle the surface with the whole Alpiste seeds. 

Bake in the preheated oven for 30-35 minutes until a cake tester inserted in the centre comes out clean. While still warm remove the cake from the pan and transfer seed side up to a cooling rack. Drizzle liberally with honey and allow to cool before serving.


7/8 cup (190g) sugar divided

2 large egg yolks

1 large lemon, juiced (about 3 Tbsp (50 mL) juice

1 vanilla bean pod, seeds scraped

1/4 tsp (1 mL) lemon extract

3/4 cup (70 g) flour

3/8 cup (35 g) alpiste flour

3/4 cup (160 g) olive oil

3 egg whites

1 tsp (5 mL) salt

1/4 cup (35 g) alpiste seeds

1/4 (50 mL) honey

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