This is an intense drizzle cake. I say intense because it is incredibly moist from both the ground almonds in the sponge but also (and more obviously) the deluge of grapefruit juice that gives it its name. It serves very well as dessert, with a dollop of natural yoghurt to accompany it on a small plate with a dessert fork!
Grapefruit Drizzle Cake
Makes 10-12 slices
- 165g unsalted butter, softened
- 165g light brown soft sugar
- 3 medium eggs
- 130g self-raising flour, sifted
- 55g ground almonds
- 1 teaspoon baking powder
- 2 tablespoons milk
- juice of 2 pink grapefruits
Make the cake: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a deep 20cm round cake tin and line with non-stick baking paper.
In a bowl, beat together the butter and sugar with an electric mixer (hand-held or freestanding) until light and fluffy. Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Mix in the flour and ground almonds, followed by the milk, until the mixture is smooth.
Transfer the mix to the prepared tin and bake for 45 minutes until risen, dark golden brown and a skewer inserted into the middle comes out clean. The cake will have shrunken from the sides of the tin.
Poke holes all over the surface of the hot cake with a skewer and pour the grapefruit juice evenly over the cake. Allow to cool completely before removing from the tin and serving.