Grapefruit drizzle cake
A layer of grapefruit slices and a grapefruity drizzle makes this zingy upside-down cake a wake-up call for the tastebuds. It's easy to whip up for an afternoon tea treat with a difference.
Ingredients
- 1 grapefruit
- 225g/8oz unsalted butter, softened, plus extra for greasing
- 225g/8oz caster sugar
- 4 free-range eggs
- 225g/8oz self-raising flour
- 1 tsp vanilla extract
- 1–2 tbsp milk
For the drizzle
- 1 grapefruit, juice only
- 50²µ/1¾´Ç³ú caster sugar
Method
Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper.
Wash and dry the grapefruit, then grate the zest with a fine grater and set aside.
Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin.
Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy. Gradually whisk in the eggs one at a time.
Fold in the flour, grapefruit zest, vanilla and milk until you have a smooth batter. Pour it into the lined tin on top of the grapefruit slices and smooth out flat with the back of a wooden spoon.
Bake for 1 hour until golden-brown and a skewer inserted in the middle comes out clean. Leave to cool for 30 minutes in the tin and then turn out onto a cooling rack, grapefruit side-up. (You may want to slice off the bottom of the cake to create a level base. The trimmings are a chef's perk.)
Meanwhile, to make the drizzle, put the grapefruit juice and caster sugar in a small saucepan over a medium heat and simmer for 4 minutes.
Brush the syrup over the top of the sponge. Leave to cool completely before serving.
Recipe Tips
The shape of your loaf tin, whether it's wide at the bottom or narrow, will change the amount of grapefruit slices you need, and could affect the baking time. Test the cake with a skewer to make sure it's cooked before removing it from the oven.