Pink grapefruit drizzle cake

This is a zingy twist on a classic lemon drizzle cake. Just the job for celebrating Mother’s Day. Serve with a pot of your favourite tea.

@AniphaeS

Published in 

British Food

 · 1 year ago

Serves 8
Course Cake
Prepare 15 mins
Cook 55 mins
Total time 1 hour 10 mins
Plus Cooling

Ingredients:

• 175g Essential Unsalted Butter, softened, plus extra for greasing
• 175g caster sugar
• 1 Waitrose Florida Pine Grapefruit, scrubbed, zest and juice
• 3 Essential Free Range White Eggs
• 175g Essential Self-raising White Flour
• ½ tsp fine salt
• 1½ tbsp poppy seeds
• 3 tbsp Essential British Free Range Whole Milk
• 100g granulated sugar

Method:

1. Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar with electric beaters for 2-3 minutes until light and fluffy, then beat in the grapefruit zest. Beat in the eggs, one at a time.
2. Fold in the flour, salt and poppy seeds, then stir in the milk until just combined. Pour the mixture into the loaf tin and bake for 45-55 minutes until golden and a skewer inserted into the centre comes out clean. Just before the cake comes out of the oven, mix the grapefruit juice with the granulated sugar.
3. Pierce the cooked cake all over with a skewer. Spoon the granulated sugar mixture over the top. Allow to cool completely in the tin before slicing to serve. This cake also freezes well – once cooled, wrap in foil, then freeze in an airtight container.

Cook’s tip

Poppy seeds

Use these to add a subtle nutty crunch to cakes and muffins. They’re also brilliant in salad dressings.

Nutrition

Typical values per serving when made using specific products in recipe

Source: https://www.waitrose.com/ecom/recipe/pink-grapefruit-drizzle-cake