Donna Hay’s Orange Chia Seed Upside-Down Cake
Preparation time
25 minutesCooking time
1 hour 15 minutesServing time
Serves 10
Ingredients
- 2 eggs
- ¾ cup (180ml) light-flavoured extra virgin olive oil
- 1 cup (280g) Farmers Union Greek Style Natural Yogurt
- 1 tablespoon finely grated orange rind
- ¾ cup (165g) raw caster (superfine) sugar
- 1 cup (80g) desiccated coconut
- 1¾ cups (280g) plain (all-purpose) white spelt flour or gluten-free plain (all-purpose) flour
- ¼ cup (50g) black chia seeds
- 3 teaspoons baking powder
- 3 oranges, peeled and sliced in 1cm (½ inch) rounds
- ½ cup (125ml) pure maple syrup, plus extra to serve
Try this fabulous Donna Hay's Orange Chia Seed Upside-Down Skillet Cake recipe from her new cookbook, One Pan Perfect. Cook the oranges in the same pan you bake the cake in – easy! You’ll just love the delicious maple-orange crown and nice-for-you ingredients. The orange slices perform a double act of retaining moisture and perfuming the entire cake, so you know you're getting all that flavour with every bite.
Method
STEP 1
Preheat oven to 160°C (325°F).
STEP 2
To make the topping, place the orange slices and maple syrup into a large 22cm (8½ inch) ovenproof frying pan over medium heat and cook for 25 minutes, or until the oranges begin to turn translucent. Remove pan from the heat.
STEP 3
To make the cake, place the eggs, oil, yogurt, orange rind and sugar into a large bowl and whisk to combine. Add the coconut, flour, chia and baking powder and whisk to combine.
STEP 4
Carefully spoon the mixture over the top of the oranges and bake for 40 minutes or until cooked when tested with a skewer. Allow cake to cool in the pan for 10 minutes, then invert onto a serving plate.
STEP 5
Serve warm with extra maple syrup.
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