I created this recipe to combine two of my favourite ingredients orange and chia seeds. This delicious dessert is very easy to make.
Preparation + cooking times 90 mins.
For caramelised orange slices
2 fresh oranges, washed, sliced (5 mm thick)
150 g castor sugar
4 tbs water
For cake batter
300 g self raising flour
2 – 3 tbs level chia seed
225 g castor sugar
125 ml grape seed oil or your choice of cooking oil
3 fresh free range eggs
125 ml orange juice
2tbs level orange zest
2tsp vanilla extract
For orange icing glaze
100 g icing sugar
2tbs orange juice
1.Place water in a large nonstick frying pan. Add sugar, pouring into the centre of the water so it doesn’t touch the edges.Cook over medium heat for 8 to10minutes. Do not stir. The caramel will slowly colour to golden brown.
2.Add orange slices carefully flipping the slices with tongs until cooked and well caramelised and all the syrup is absorbed. Remove from the heat and set aside until cool.
3.This can be cooked a day ahead. Do not put in refrigerator.
4.Grease 22 cm springform cake tin, line side with baking paper and set aside.
5.Preheat the oven to180°c ( fan force oven 170°c).
6.In a container combine flour and chia seed. Set aside.
7.In a large mixing bowl beat eggs, sugar, vanilla essence and orange zest in an electric mixer on medium to high speed 30 seconds.Beat oil at high speed 1 minute until well combined. Add orange juice, beat at medium speed for 3seconds.
Add flour, beat with electric mixer on low speed until just combined. Do not over beat the batter.
8.Pour the batter into prepared pan and bake in preheated oven 180°c ( fan force oven 170°c) for 35 to 40 minutes or until a wooden toothpick comes out clean.
9.Cool cake in a pan on wire rake 10 minutes. Loosen sides of cake from pan; remove from pan.
orange icing glaze
10.Beat icing sugar and orange juice with fork until smooth.
11.Transfer cake to prepared plate or board.
12.Spread orange icing glaze evenly over cake. Then add the caramelised orange rings.
Hints & Tips;
I used navel oranges for this recipe. (Easier to use without orange seeds).
If there is leftover cake, cover with cling wrap or air tight container and keep at room temperature.