Orange and chia seed syrup cake

Serves 12

I’m always on the lookout for smart ways to swap in goodness to my sweets

* 50g chia seeds

* 125ml milk

* 125g unsalted butter, chopped

* 1 tablespoon finely grated orange rind

* 220g raw sugar

* 4 eggs

* 240g ground almonds

* 130g white spelt flour

* 1½ teaspoons baking powder for the orange syrup * 125ml rice malt syrup

* 2 tablespoons orange zest * 125ml orange juice Preheat the oven to 160°C/gas mark 3. 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, ground almonds, 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 zest and juice in a small saucepan over a medium heat. Simmer for 12 minutes or until the syrup is reduced by half and thickened.

Invert the cake on to a cake stand and, while still hot, top with the syrup. Slice and serve warm.