Orange Chia Seed Upside Down Skillet Cake | Donna Hay
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, from my new book, One Pan Perfect.
Ingredients
- 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
- 3 oranges, peeled and sliced in 1cm (½ inch) rounds
- ½ cup (125ml) pure maple syrup, plus extra to serve
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