This delicious grapefruit cake recipe to celebrate Autumn
I am pleased to share this new recipe with you for Mothers day and also for Autumn.
This is a cake I have been making a lot lately as our daughter Ava, looks after the children of a lovely local family who is keeping me in ample supplies of grapefruit from their farm.
This recipe is based on the lemon tea cake that was very popular in my first cookbook.
Nellie
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Serves 8-12
This is a cake I have been making a lot lately as Ava Nannies for a beautiful local family who is keeping me in ample supplies of grapefruit from their farm.
This recipe is based on the lemon tea cake that was very popular in my first cookbook.
200g butter, diced and softened
150g caster sugar
1 large grapefruit, zested and juiced
4 free range eggs, at room temperature
240g plain flour, sifted
1 teaspoon baking powder
¼ teaspoon of salt
60 ml Greek or natural yoghurt
100g caster sugar (additional)
Preheat the oven to 170oC fan forced or 190oC conventional.
Line the base and sides a loaf tin (I use a 21.5cm x 11.5cm) with baking paper.
Using an electric mixer, cream the butter and sugar together for 4-5 minutes until pale and creamy & fluffy with the paddle attachment. Add the grapefruit zest & mix briefly to combine.
Add the eggs, one at a time and combine well.
Add the juice of ½ the grapefruit (reserve the rest for icing) as well as the yoghurt and mix to combine.
Add in the flour and baking powder and salt.
Gently fold these through, on a low speed, for just a brief period, until just combined.
Place the batter in the line loaf tin and bake in the preheated oven for approximately 45-50 minutes or until golden and a cake skewer comes out clean.
During the last few minutes of cooking time, place the additional 100g of sugar with the remaining grapefruit juice in a saucepan and stir until the sugar dissolves. Pour this over the hot cake and then allow the cake to cool completely before slicing and serving.
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