Zesty Citrus Almond Yogurt Cake

Preheat your oven to 180°C (160°C fan/gas 4). Grease a 23cm springform cake tin with a little butter and line the base with baking parchment. Melt 165g of butter in a small saucepan over low heat, then set aside to cool slightly.

In a large mixing bowl, whisk together 200g of caster sugar, the self-raising flour, and ground almonds until well combined. In a separate jug, whisk the 3 eggs and 75g of yogurt into the cooled melted butter, then pour this wet mixture into the dry ingredients.

Finely zest the lemon and orange directly into the bowl. Using a spatula, gently fold the mixture until no streaks of flour remain. Scrape the batter into the prepared tin and bake on the middle shelf for 40 minutes.

While the cake is baking, prepare the citrus syrup. Slice a few thin rounds from the zested lemon and orange. Squeeze the juice from the remaining fruit into a small saucepan (you should have about 6 tbsp). Add 2 tbsp caster sugar and the fruit slices to the pan. Bring to a boil and simmer for 5–10 minutes until the liquid reduces to a thin syrup and the fruit slices soften. Let the syrup cool, then move the fruit slices to parchment paper to dry.