Upside down citrus cake

Ingredients

1 tbsp butter

1 tbsp brown sugar

2 oranges, peel removed, oranges sliced

250g self-raising flour

150g caster sugar

Zest of one large lemon

2 large eggs

120ml olive oil

100g butter, melted

60ml lemon juice

1/3 cup Greek yoghurt

1 tsp vanilla extract

Method

1. Preheat the oven to 180C (160C fan)
2. Line the bottom of a 20cm springform tin with parchment and butter the sides well.
3. Spread 1 tbsp butter over the parchment in the tin and sprinkle with 1 tbsp brown sugar.
4. Arrange the sliced oranges on top of the brown sugar (2 layers is ok), leave a small space around the edge for the cake to expand into.
5. Sift the self-raising flour into a large mixing bowl.
6. In a second bowl, stir the lemon zest into the caster sugar until combined and fragrant.
7. Whisk in the eggs, followed by the olive oil, melted butter, lemon juice, Greek yoghurt and vanilla extract.
8. Pour the wet ingredients into the flour and whisk to combine.
9. Pour the cake batter over the oranges in the prepared tin and bake for 40–45 minutes, until a skewer placed in the centre comes out clean.
10. Remove the cake from the oven and allow it to cool for 20 minutes before releasing it from the springform tin and turning it out.
11. Serve as is (great while still warm), or with a dollop of Greek yoghurt or cream.