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

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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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