Ingredients
| 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 |
Instructions
| 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. |
Recipes & photography Samantha Parish
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