Boozy Citrus & Almond Upside-Down Sheet Cake

Recipes & photography Samantha Parish

	80g brown sugar
	4-5 citrus fruits (enough to cover base of your baking pan), peeled, sliced 5mm thick
	¼ cup (60ml) alcohol of choice (I used whisky)
	300g butter, room temperature
	300g icing sugar
	2 teaspoons almond essence
	4 eggs
	200g almond meal
	200g gluten-free flour
	2¼ teaspoons baking powder
	1 pinch baking soda
	125g thick Greek-style yoghurt, plus extra to serve
	¼ cup (60ml) milk
	½ cup apricot jam, warmed slightly

1.	Heat the oven to 160°C fan forced or 180°C conventional.
2.	Grease and line the base and sides of a 25cm × 35cm deep-sided cake or roasting pan.
3.	Scatter the tray with the brown sugar and arrange over the citrus slices.
4.	Pour over the alcohol and stand to macerate for at least 5 minutes (you can do this the day before if you want the fruit extra boozy).
5.	Place the butter, icing sugar and almond essence in the bowl of a stand mixer fitted with a paddle attachment and beat on high until pale.
6.	Add the eggs, one at a time, until fully incorporated into the mixture.
7.	Add all the remaining ingredients except the apricot jam and briefly mix to combine into a batter.
8.	Spoon the batter over the fruit and spread with a palette knife.
9.	Bake for 1 hour 10 minutes, or until the cake is cooked through (check this by testing with a metal skewer – if it comes out clean, it’s ready).
10.	Cool in the tray for 10 minutes, then invert onto a cooling rack.
11.	Brush with warmed jam.
12.	Cut and serve warm with a big dollop of extra yoghurt.