orange and chia seed syrup cake
- ¼ cup (50g) black chia seeds
- ½ cup (125ml) milk
- 125g unsalted butter, chopped
- 1 tablespoon finely grated orange rind
- 1 cup (220g) raw sugar
- 4 eggs
- 2 cups (240g) almond meal (ground almonds)
- 1 cup (130g) white spelt flour
- 1½ teaspoons baking powder
orange syrup
- ½ cup (125ml) rice malt syrup or honey
- 2 tablespoons orange zest
- ½ cup (125ml) orange juice
- Preheat oven to 160°C (320°F). Lightly grease a 20cm round cake tin, line with non-stick baking paper and set aside. Place the chia seeds and milk in a bowl and set aside to soak for 10 minutes.
- Place the butter, orange rind and sugar in the bowl of an electric mixer and beat for 8 minutes or until light and creamy. Add the eggs and beat until well combined. Add the chia mixture, almond meal, flour and baking powder and fold to combine. Spoon the mixture into the prepared tin and bake for 1 hour – 1 hour 10 minutes or until cooked when tested with a skewer.
- While the cake is baking, make the orange syrup. Place the rice malt syrup, orange rind and juice in a small saucepan over medium heat. Simmer for 12 minutes or until the syrup is reduced by half and thickened.
- Invert the cake onto a cake stand and, while still hot, top with the syrup. Slice and serve warm. Serves 12
Photography: Chris Court
© DONNA HAY GROUP
