Grapefruit, clementine and gin upside-down cake

1 HOUR 30 MINUTES + COOLING SERVES 8 | EASY

soft light brown sugar 2 tbsp ruby red grapefruit 1, cut into 1/2cm slices clementines 2, cut into 1/2cm slices yogurt or crème fraîche to serve

ALMOND SPONGE unsalted butter 250g, softened, plus extra for the tin soft light brown sugar 250g eggs 4 medium, beaten self-raising flour 150g ground almonds 100g almond extract 2 tsp vanilla extract 1 tsp grapefruit and clementine 1 of each, zested

DRIZZLE clementine 1, juiced grapefruit 1, juiced runny honey 100ml gin 100ml (use one with strong botanicals – Portobello Road works well)

• Heat the oven to 180C/fan 160C/gas 4. Butter a deep 23cm springform cake tin and sprinkle 2 tbsp of brown sugar across the bottom. Arrange the grapefruit and clementine slices in the bottom of the tin, overlapping if you need to fill in all of the gaps.

• Use electric beaters to whisk together the butter and sugar in a large mixing bowl for 5-8 minutes or until light and fluffy. Slowly add in the beaten eggs a little at a time, whisking in between additions.

• Use a large metal spoon to stir in the flour, ground almonds, extracts and zests. Spoon the mixture on top of the fruit and spread evenly in the tin. Sit the cake tin on top of a baking-paper-lined tray (some syrup may come out from the base of the tin while baking). Bake for 45-50 minutes or until the cake has risen and turned golden, and a skewer inserted into the centre comes out clean. It will spring back to the touch but still be a little squidgy.

• Meanwhile, put the drizzle ingredients into a small pan and bring to a simmer for 2-3 minutes – most of the alcohol will have bubbled off but there should still be a hit of gin flavour.

• Carefully remove the sides of the cake tin and pour 2-3 tbsp of the drizzle over the sponge. Use a cooling rack to carefully flip the cake over so that the fruit is now on top. Return the pan to the heat and reduce the drizzle for another 3-4 minutes or until syrupy. Cool for 5 minutes, then spoon over the fruit. Serve the cake with yogurt or crème fraîche, if you like.

PER SERVING 590 KCALS | FAT 35.4G SATURATES 17.6G | CARBS 55.8G | SUGARS 40.2G FIBRE 1.8G | PROTEIN 9.1G | SALT 0.3G