UPSIDE DOWN CITRUS CAKE
Prep time 20 mins Cooking/baking time 1 hour 15 mins Serves 6-8
2 cups caster sugar 1/2 cup water 2 tsp vanilla essence 1 unpeeled grapefruit, quartered 2 unpeeled oranges, quartered 4 eggs 1 cup self-raising flour 2/3 cup melted unsalted butter 250g ground almonds Greek yogurt or mascarpone cheese, to serve
1 Preheat the oven to 160°C. Grease two 20cm square cake tins. Put half the caster sugar, water and half the vanilla essence in a pan and stir until the sugar has dissolved. Boil for 3 minutes or until slightly syrupy.
2 Add the grapefruit and oranges to the syrup and simmer for 10-15 minutes.
3 To make the cake, put eggs, remaining caster sugar and vanilla essence in a large mixing bowl and beat for 8-10 minutes or until light and fluffy.
4 Sift flour over the egg mixture and mix gently then fold in the melted butter and almonds.
5 Arrange the fruit in the cake tins in a decorative manner and spoon the cake batter over the top. Reserve any extra syrup.
6 Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Pour the reserved syrup over the top of the cakes as soon as they come out of the oven.
7 Once the cakes have cooled down, turn them out and serve with Greek yogurt or mascarpone cheese.