Candied Lemon Upside Down Cake with Honey Bourbon Syrup

Ingredients

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Method

1. Preheat the oven to 160°C fan-forced. Grease and line a 20cm cake pan. Line the outside of the tin with foil to prevent leakage.
2. Add the sugar, 1 cup water and lemon juice to a medium frying pan, bring to the boil to dissolve sugar, once dissolved, reduce heat to a simmer and add lemon slices. Cook for 15–20 minutes or until lemons are translucent.
3. Remove the lemon slices from the heat and arrange them in an even layer on the base of the cake pan. Reserve the remaining syrup.
4. In the bowl of an electric mixer fitted with a beater attachment, place the butter and sugar and mix on medium speed for 5 minutes or until it becomes pale and fluffy. Add one egg at a time, mixing well in between and scraping down the sides of the bowl.
5. Add the lemon zest, vanilla, 2 tbs Maker’s Mark bourbon and yoghurt and mix briefly to combine. Add the sifted almond meal and flour, mix once more on low to create a smooth, even batter; being careful not to overmix. Pour the batter over the lemon layer and smooth over the top.
6. Bake for 50–55 minutes or until cooked through.
7. While the cake is baking, finish off the honey bourbon syrup. Place pan back on a high heat and bring to the boil, once boiling add the remaining bourbon, lower heat to a simmer and allow to reduce slightly, set aside for serving.
8. Let the cake cool in the tin for 5–10 minutes before inverting onto a plate. Serve with a generous pour of the honey and bourbon syrup.