Grapefruit Yoghurt Syrup Cake

grapefruit yoghurt cakeTis the season of citrus (have you made your marmalade?). Everything coming out of the kitchen has citrus in it – hot grapefruit and honey drink, lemon tumeric ginger drink, lemon honey and this moist, zesty, easy cake.

1½c flour
2 tsp baking powder
pinch of salt
1c yoghurt
1c sugar
3 eggs
Zest of 2 grapefruits
1/2 tsp vanilla
1/2c cold pressed rice bran oil

  • Heat the oven to 180°, or 160° fan bake
  • Butter then dust with flour, a 20x30cm loaf tin or ring tin
  • Whisk together flour, baking powder and salt
  • In another bowl whisk together yoghurt, sugar, eggs, zest, oil and vanilla
  • Slowly whisk the dry into the wet (vigorous whisking will make for a rubber cake!)
  • Pour mixture into the tin and bake for 50 minutes, or until a skewer comes out clean. If the cake starts to darken on top before the middle is cooked, cover with a bit of foil for the remaining time in the oven

Make the syrup
1/3c grapefruit juice
1 Tablespoon sugar
Gently boil the grapefruit juice and sugar until the sugar dissolves.

Carefully tip the cake out onto a plate with a lip. Poke a few holes with a skewer, then pour the hot syrup over the cake while it’s hot.

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