Pink Grapefruit Drizzle Cake

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I’ve been living on Pinterest recently, mainly because it’s the best, quick procrastination from actually knuckling down and writing my masters thesis. The aim is to get it done and dusted nice and early so I can have a bit of a holiday later on but still, I must bake, it keeps me sane (and keeps my housemates happy!). Anyway, my original pin-point regarding Pinterest was that I keep seeing this beautiful recipe for a Blood Orange and Poppy Seed Cake from The Whole Bite blog.

I love the rich red colour that contrasts so well against the light, vanilla sponge. it’s artistic yet lovely and rustic, my favourite country-kitchen combination for an easy and fun bake. Most of the time that I use fruit in baking the colour bleeds and dominates the look of the bake but I really enjoy the contrast with this. Also, I’m not a massive fan of fiddling around with pastry, or perfecting a complicated ganache, so this cake really ticks my boxes for an afternoon chill out in the kitchen. Plus grapefruit = breakfast, therefore grapefruit cake = breakfast…see my logic? 😛

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Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • grated zest 1/2 pink grapefruit
  • 225g self-raising flour
  • 1/2 pink grapefruit, sliced
  • For the drizzle topping

  • juice 1/2 pink grapefruit
  • 50g caster sugar

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Method

Heat oven to 180C/fan 160C/gas 4. Grease and flour a large loaf tin and set aside for later on. Zest your grapefruit and reserve the zest for later, then chop the fruit in half. One half can be used for the slices and half for the juice.

 

Take out smaller bowl and sift in 225g flour, then add the finely grated zest of 1 lemon and a touch of bicarb soda and mix until well combined. In a separate large mixing bowl (or using anime fancy mixer) beat together 225g softened butter and 225g soft brown or caster sugar until pale and creamy. Next, slowly add 4 eggs, one at a time, in dispersed with a heaped tablespoon of the dry ingredients to prevent curdling. Last, spoon the batter into the tin and level the top with a spoon.

 

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the drizzle juice! In a small down or glass combine the juice of 1/2 or a whole grapefruit depending on how tangy you want it and 85g caster sugar.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

For the Grapefruit slices: Whack the oven up to the highest heat and arrange the slices of grapefruit on a baking tray lined with tin foil, then sprinkle with a little brown sugar. Bake for 15-20 minutes until the edges are just catching. Arrange on top of the cake after the drizzle has started to cool.

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

 

 

 

 

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