Donna Hay’s Orange Chia Seed Upside-Down Cake
Preparation time25 minutes
Cooking time1 hour 15 minutes
Serving timeServes 10
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.
Preheat oven to 160°C (325°F).
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.
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.
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.
Serve warm with extra maple syrup.
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