Name: Upside-down citrus almond cake
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings
Cuisine: Bake
Ingredients: 250 ml castor sugar; 125 ml water; 5 ml vanilla essence; 1 grapefruit; 2 large oranges unpeeled and quartered; 250 ml castor sugar; 5 ml vanilla essence; 250 ml flour self-raising; 160 ml butter unsalted, ,elted; 250 g almonds ground

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Ingredients (10)

FRUIT LAYER

250 ml	castor sugar
125 ml	water
5 ml	vanilla — essence
1	grapefruit
2	large oranges — unpeeled and quartered

CAKE

250 ml	castor sugar
5 ml	vanilla — essence
250 ml	flour — self-raising
160 ml	butter — unsalted, ,elted
250 g	almonds — ground

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Method:

1. Fruit layer Put the caster sugar, water and vanilla
essence in a saucepan and stir until the sugar has dissolved. Boil for 3
minutes or until slightly syrupy.

2. Put the grapefruit and oranges in the syrup and simmer for
10-15 minutes. Remove from the heat.

3. Cake Put the eggs, caster sugar and essence in a large
mixing bowl and beat for 8-10 minutes or until light and fluffy.

4. Sift the flour over the egg mixture and fold in. Fold in
the melted butter and almonds.

5. Put the fruit in the cake tins and spoon the cake batter
over the top. Bake for 45 minutes or until a skewer inserted in the middle
comes out clean.

6. Pour the leftover syrup over the cakes as soon as they
come out of the oven.

7. Turn out, cut into squares and serve with mascarpone
cheese or Greek yoghurt.