orange chia seed
upside-down skillet cake
- 2 eggs
- ¾ cup (180ml) light-flavoured extra virgin olive oil
- 1 cup (280g) plain thick 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
- 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, 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.
- 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. Serves 10
Photography: Chris Court
This recipe is from Donna’s book One Pan Perfect - click here to purchase
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