orange chia seed

upside-down skillet cake

  • 2 eggs
  • ¾ cup (180ml) light-flavoured extra virgin olive oil
  • 1 cup (280g) Farmer’s Union Greek Style Natural yoghurt
  • 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

orange topping

  • 3 oranges, peeled and sliced in 1cm (½ inch) rounds
  • ½ cup (125ml) pure maple syrup, plus extra to serve

 

  1. Preheat oven to 160°C (325°F).
  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.
  3. To make the cake, place the eggs, oil, yoghurt, orange rind and sugar into a large bowl and whisk to combine. Add the coconut, flour, chia and baking powder and whisk to combine.
  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.
  5. Serve warm with extra maple syrup. Serves 10

Cook’s note
Orange slices perform a double act of retaining moisture and perfuming the entire cake.

Photography: Chris Court

This recipe is from Donna’s book One Pan Perfect - click here to purchase
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